 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
Here's a low fat way to dress up vegetables. Carrots and peas are so pretty on the table, —Shirley Bedzis, San Diego, California Ingredients:
2 teaspoons cornstarch |
2 teaspoons sugar |
1/4 cup chicken broth |
1 tablespoon soy sauce |
1 teaspoon crushed garlic |
1-1/2 teaspoons minced fresh gingerroot |
4 cups thinly sliced carrots |
4 cups sugar snap peas |
1/2 cup sherry or additional chicken broth |
2 tablespoons lemon juice |
Directions:
1. In a bowl, combine cornstarch and sugar. Stir in the broth and soy sauce until smooth; set aside.
2. In a nonstick skillet coated with cooking spray, saute garlic and gingerroot for 30 seconds. Add carrots, peas and sherry or additional broth. Reduce heat to low; cook for 8-10 minutes or until vegetables are tender.
3. Stir soy sauce mixture and add to vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice. Yield: 8 servings.
|
|