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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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In Hobe Sound, Florida, Evelyn DeLuca quickly prepares this colorful vegetable medley on the stovetop. Coated with a pineapple sauce, the pretty dinner accompaniment offers tasty change of pace. Ingredients:
1-1/2 cups sliced fresh carrots |
1/2 cup water |
1-1/2 teaspoons reduced-sodium soy sauce |
1 teaspoon beef bouillon granules |
1 teaspoon lemon juice |
1/4 teaspoon salt |
1-3/4 cups fresh or frozen sugar snap peas |
1 can (8 ounces) sliced water chestnuts, drained |
1 tablespoon cornstarch |
1 can (6 ounces) unsweetened pineapple juice |
Directions:
1. In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes; add snap peas and water chestnuts. Simmer 2-3 minutes longer or until vegetables are crisp-tender.
2. Combine cornstarch and pineapple juice until smooth; gradually add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Yield: 4 servings.
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