• 8servings
  • 25minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, H, C
MineralsChromium, Iron, Magnesium, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoons cornstarch

  2. 2 teaspoons sugar

  3. 1/4 cup chicken broth

  4. 1 tablespoon soy sauce

  5. 1 teaspoon crushed garlic

  6. 1-1/2 teaspoons minced fresh gingerroot

  7. 4 cups thinly sliced carrots

  8. 4 cups sugar snap peas

  9. 1/2 cup sherry or additional chicken broth

  10. 2 tablespoons lemon juice

Instructions Jump to Ingredients ↑

  1. Glazed Carrot and Peas Recipe photo by Taste of Home In a bowl, combine cornstarch and sugar. Stir in the broth and soy sauce until smooth; set aside.

  2. In a nonstick skillet coated with cooking spray, saute garlic and gingerroot for 30 seconds. Add carrots, peas and sherry or additional broth. Reduce heat to low; cook for 8-10 minutes or until vegetables are tender.

  3. Stir soy sauce mixture and add to vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice. Yield: 8 servings.


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