Ingredients
1-1/2 pounds fresh carrots, julienned1 tablespoon olive oil1/2 cup chicken broth1 teaspoon dried rosemary, crushed1/4 teaspoon pepper
Preparation
In a large skillet or wok, stir-fry carrots in oil until crisp-tender. Stir in the broth, rosemary and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until liquid is reduced.
