25 ml vegetable oil 2 tbsp
1 ml dill weed, chopped 1/4 tsp
125 ml nuts, coarsely chopped 1/2 cup
25 ml vegetable oil 2 tbsp
750 ml green or yellow beans, sliced 3 cup
50 ml water 1/4 cup
500 ml peas 2 cup
5 ml sugar 1 tsp
1 ml salt 1/4 tsp
1 ml pepper 1/4 tsp
Place 1 tablespoon (15 ml) oil in large skillet; sprinkle with dill weed. Add nuts; cook over medium heat 3 to 5 minutes until toasted, stirring constantly. Remove from pan with slotted spoon; set aside. Add remaining oil to skillet and stir in beans and water. Cover; cook over medium-high heat about 5 minutes or until beans are tender-crisp, stirring occasionally. Add peas. Cook an additional 2 minutes or until peas are thoroughly heated. Stir in sugar, salt and pepper. Place in serving bowl; top with toasted nuts.
Serves 8