VERIFIED BY Taste of Home Test Kitchen
- 2 medium carrots, sliced
- 2 cups fresh sugar snap peas, trimmed
- 1 teaspoon cornstarch
- 1/2 teaspoon grated orange peel
- 1/3 cup orange juice
- 2 teaspoons reduced-sodium soy sauce
- 1/4 teaspoon salt
- Place carrots and water to cover in a small saucepan; bring to a boil. Reduce heat; simmer, covered, 5 minutes. Add peas; simmer, covered, until peas are crisp-tender, 2-3 minutes. Drain; set aside.
- In same pan, mix remaining ingredients until cornstarch is dissolved; bring to a boil. Cook and stir until thickened, 1-2 minutes. Add vegetables; toss to coat. Yield: 2 servings.
Originally published as Pea Pod Carrot Medley in Light & Tasty December/January 2004, p37
Reviews forPea Pod Carrot Medley
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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!"