 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
âI wanted to try serving carrots differently and everyone raved over these.â Youâll love the combination of flavors and colors. Delores Romyn - Stratton, Ontario Ingredients:
1 pound medium carrots, cut into 1-inch slices |
1 medium green pepper, cut into 1-inch chunks |
1 can (20 ounces) unsweetened pineapple chunks, undrained |
1/4 cup sugar |
1 tablespoon cornstarch |
1/2 teaspoon salt |
2 tablespoons cider vinegar |
2 tablespoons reduced-sodium soy sauce |
Directions:
1. Place 1 in. of water and carrots in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Add green pepper. Cover and cook 3 minutes longer or until tender. Drain and set aside.
2. Drain pineapple, reserving juice; add enough water to the juice to measure 3/4 cup. Set pineapple aside. In a large saucepan, combine the sugar, cornstarch and salt. Stir in the pineapple juice mixture, vinegar and soy sauce until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in the reserved carrots and pineapple; heat through. Yield: 6 servings.
|
|