Polynesian Vegetables Recipe

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Polynesian Vegetables Recipe
Polynesian Vegetables Recipe photo by Taste of Home
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Polynesian Vegetables Recipe

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4 1 1
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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.
Originally published as Polynesian Vegetables in Light & Tasty April/May 2005, p52

Nutritional Facts

3/4 cup: 107 calories, 0 fat (0 saturated fat), 0 cholesterol, 463mg sodium, 25g carbohydrate (12g sugars, 5g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1/2 starch, 1/2 fruit.

  • 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
  1. 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.
  2. 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.
Originally published as Polynesian Vegetables in Light & Tasty April/May 2005, p52

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MY REVIEW
bameiboo User ID: 2470958 135624
Reviewed Mar. 31, 2010

"I loved this dish. How nice to find a different combo of veggies. My only complaint is the sauce was great and just sweet enough but runny, so I thickened it and it lost its flavor. That was my fault and i'll make adjustments next time."

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