Carrot with Snap Peas & Squid

Ingredients

• 1 package (16 ounces) frozen sliced carrots, thawed and patted dry
• 3 tablespoons butter
• 1/4 cup chicken broth
• 3 tablespoons sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 pound fresh sugar snap peas
• 1 teaspoon cumin seeds, toasted or 1/4 teaspoon ground cumin
• 8 pcs squid, sliced into rings

Directions

• In a large skillet, saute carrots in butter for 2 minutes. Add the broth, sugar, salt and pepper. Cover and cook for 2-5 minutes or until carrots are crisp-tender.
• Add peas and cumin. Cook and stir 3-4 minutes longer or until peas are crisp-tender. 
• Lastly add in the squid. Cook the squids no longer than 3secs or else they will turn rubbery.
•  Yield: 4 servings.