Procedures:
In a medium non-stick frying pan over medium heat, heat vegetable broth
until very hot. Meanwhile, grate sweet potato. Chop carrots. Chop
scallions. Add the sweet potato, carrots, scallions and stir-fry for 2
minutes until the carrots are hot but still crisp. Add cinnamon and nutmeg
to flavor. Season with salt and pepper. To serve, top with a dollop of sour
cream.
Approximately 8 minutes.
Per serving (excluding unknown items): 254 Calories; 2g Fat (6% calories
from fat); 6g Protein; 56g Carbohydrate; 1mg Cholesterol; 515mg Sodium
By Patty on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW#FF2123
Converted by MM_Buster v2.0l.
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