Jullienne Carrots

3/4 lb peeled, trimmed carrots

¼ lb snow peas trimmed

1 T butter                                       2 T  sesame seed

½ t garlic                                         1 T  light soy sauce

 2 T chopped chives or scallions

Slice carrots into julienne strips, about 1 ½ “ long. Slice snow peas ¼” wide. Put carrots in sauce pan with a little water. As soon as the water starts to boil, simmer for four minutes. Add the snow peas. Stir and cook 2 minutes.

Drain. Melt butter in a non stick frying pan. Add sesame, and move the sesame seeds around the pan until they turn light brown. Add the rest of the ingredients. Saute for one minute and serve.