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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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We grow pea pods, and I wanted to use them in something other than stir-fries...this fit the bill! I've carried it to church potlucks and received compliments on its pretty orange glaze and fresh taste. -Josie Smith of Winamac, Indiana Ingredients:
1 cup sliced carrots |
2 cups fresh sugar snap peas |
1 teaspoon cornstarch |
1/3 cup orange juice |
2 teaspoons reduced-sodium soy sauce |
1/4 teaspoon salt |
1/2 teaspoon grated orange peel |
Directions:
1. 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.
2. 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.
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