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Pea Pod Carrot Medley

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, Winamac, Indiana
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 servings


  • 2 medium carrots, sliced
  • 2 cups fresh sugar snap peas, trimmed
  • 1 teaspoon cornstarch
  • 1/2 teaspoon grated orange zest
  • 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 and remove vegetables from pan; 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.
Nutrition Facts
1 cup: 119 calories, 1g fat (0 saturated fat), 0 cholesterol, 535mg sodium, 23g carbohydrate (12g sugars, 6g fiber), 6g protein. Diabetic Exchanges: 2 vegetable, 1/2 fruit.

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  • 2princesses2love
    Oct 24, 2012

    No comment left

  • guineafowlmama
    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!

  • badgergirl
    May 16, 2008

    No comment left

  • staddeo
    Apr 29, 2008

    No comment left

  • NancyCT04
    Dec 27, 2007

    No comment left