Pea Pod Carrot Medley Recipe

4 1 5
Pea Pod Carrot Medley Recipe
Pea Pod Carrot Medley Recipe photo by Taste of Home
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Pea Pod Carrot Medley Recipe

Read Reviews
4 1 5
Publisher Photo
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
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

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.
Originally published as Pea Pod Carrot Medley in Light & Tasty December/January 2004, p37

Nutritional Facts

1 cup: 100 calories, 1g fat (1g saturated fat), 0 cholesterol, 517mg sodium, 21g carbohydrate (0 sugars, 6g fiber), 4g protein. Diabetic Exchanges: 2 vegetable, 1/2 fruit.

  • 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
  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.
Originally published as Pea Pod Carrot Medley in Light & Tasty December/January 2004, p37

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guineafowlmama User ID: 6058647 134474
Reviewed Jun. 25, 2011

"This was GREAT!! I didn't have any orange juice, so I used mango juice and I served it with black bean burgers. Terrific!"

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