Baby Corn and Carrots
By Melissa's Corporate Chefs

7 1/2 ounces Baby Corn
1 teaspoon Water
1 tablespoon Vegetable Oil
12 ounces Sweet Baby Carrots
1 teaspoon Salt
1 teaspoon Sugar
In a saucepan, heat vegetable oil.
Add carrots, salt, sugar and water.
Allow to boil, reduce heat, cover and cook 7-10 minutes or until carrots are crisp-tender.
Uncover and add baby corn.
Cook an additional 5 minutes, stirring frequently. Serve.