7 slices bacon
2 − 9−ounce packages frozen whole green beans, thawed
6 medium carrots, cut into 3− to 4−inch−long strips
2 tablespoons margarine or butter
2 cloves garlic, minced
1/2 teaspoon pepper
In a large skillet cook bacon, uncovered, over medium heat for 8 to 10 minutes or until just crisp, turning occasionally.
Remove bacon, reserving 2 tablespoons drippings in skillet; drain bacon on paper towels.
Add green beans, carrots, margarine or butter, and garlic to reserved drippings in skillet.
Stir−fry over medium−high heat about 5 minutes or until vegetables are crisp−tender.
Stir pepper into vegetable mixture.
Remove from heat.
Transfer to a serving bowl.
Top with crumbled bacon.