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Polynesian Vegetables

 Polynesian Vegetables
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.
4 ServingsPrep: 15 min. Cook: 20 min.

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

  • 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.
  • 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.
Nutritional Facts: 3/4 cup equals 107 calories, trace fat (trace saturated fat), trace cholesterol, 463 mg sodium, 25 g carbohydrate, 5 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1/2 starch,

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Polynesian Vegetables (continued)

Nutritional Facts: 1/2 fruit.