Snow Pea and Carrot Sauté

Makes 6 servings

1 1-inch piece fresh ginger root, peeled 4 carrots, peeled, cut to fit large feed tube horizontally 6 ounces snow peas, trimmed 6 ounces daikon radish, peeled, cut to fit large feed tube * 1½ tablespoons vegetable oil 1½ teaspoons rice wine vinegar Coarsely ground black pepper to taste Salt to taste

64 Calories (48% from fat) • carb. 7g • pro. 1g • fat 4g • sat. fat 2g • chol. 0mg • sod. 195mg • calc. 24mg • fiber 3g

In a Cuisinart® food processor fitted with the metal blade, process ginger until finely chopped, about 10 seconds. Leave in work bowl. Insert the 2mm slicing disc. Stack carrots horizontally in the large feed tube and slice using firm pressure; reserve. Insert the 6mm slicing disc. Stand snow peas upright in the small feed tube and slice using light pressure; leave in work bowl. Insert the French-fry cut disc. Place daikon radish upright in the large feed tube and process with medium pressure. Heat oil in a Cuisinart® Anodized Non-Stick 12½" stir fry pan over medium-high heat. When pan is hot, add ginger and carrots; cook, stirring frequently, until just tender, about 3 - 4 minutes. Add snow peas, daikon radish, vinegar, pepper and salt. Cook, stirring frequently, until crisp-tender, about 3 minutes. Serve hot. * If not available substitute jicama. Both are available in most supermarkets or specialty food stores.