In a large saucepan cook carrots in a small amount of boiling water for 4 minutes.
Add snap peas and cook for 2 to 3 minutes more or until vegetables are crisp-tender.
Drain the vegetables in a colander.
In the same saucepan melt margarine.
Stir in green onions, lime peel, lime juice, and ginger.
Return cooked vegetables to saucepan.
Cook and stir over medium-low heat until vegetables are heated through.