Pea Pod Carrot Medley

By dashy_65

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
• 1/2 teaspoon grated orange peel
• 1/4 teaspoon salt

Details

Servings 2

Preparation

Step 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.

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.

Nutritional Analysis: One serving (1 cup) equals 100 calories, trace fat (trace saturated fat), 0 cholesterol, 517 mg sodium, 21 g carbohydrate, 6 g fiber, 4 g protein. D