Directions:
- Place carrots in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add the peas. Cover and simmer 2-4 minutes longer or until vegetables are crisp-tender. Drain; set aside and keep warm.
- In the same saucepan, whisk the cornstarch and orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the soy sauce, orange peel and salt. Pour over vegetables; toss to coat. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 94.04 Kcal (394 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 672.92mg | 28% | |
| Potassium | 496.9mg | 11% | |
| Total Carbs | 19.29g | 6% | |
| Sugars | 11.33g | 45% | |
| Dietary Fiber | 4.41g | 18% | |
| Protein | 4.09g | 8% | |
| Vitamin C | 84.1mg | 140% | |
| Vitamin A | 3mg | 100% | |
| Iron | 220.2mg | 1223% | |
| Calcium | 68.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 26.86 Kcal (112 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 192.2mg | 28% | |
| Potassium | 141.93mg | 11% | |
| Total Carbs | 5.51g | 6% | |
| Sugars | 3.23g | 45% | |
| Dietary Fiber | 1.26g | 18% | |
| Protein | 1.17g | 8% | |
| Vitamin C | 24mg | 140% | |
| Vitamin A | 0.9mg | 100% | |
| Iron | 62.9mg | 1223% | |
| Calcium | 19.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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