- 2 Carrots, julienned into 2-inch strips

		- 1-1/2 Tbs Butter

		- 1-1/2 Tbs Minced shallots

		- 1 lb Snow peas, with ends trimmed

		- 2 Tbs Water

		- Salt

		- Pepper

		- Blanch the julienne carrots in a
			medium-size saucepan for
			two minutes in boiling water.
		Rinse under cold water.
		Drain well.
		
		- Heat a wok or medium-size
			skilled over low heat.
		Add the butter and shallots,
			then stir-fry for 1 minute.
		Add the carrots and snow peas;
			stir-fry 1 additional minute.

		- Add 2 Tbs water and stir-fry
			until the vegetables are tender.

		- Season with salt and pepper.
		Serve immediately.