CARROT PEA POD MEDLEY

By akselden

Ingredients

• 1 C. sliced carrots
• 2 C. fresh sugar snap peas
• 1 tsp. cornstarch
• 1/3 C. orange juice
• 2 tsp. reduced-sodium soy sauce
• 1/4 tsp. salt
• 1/2 tsp. grated orange peel

Preparation

Step 1

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.