• 2servings
  • 20minutes
  • 100calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B3, B6, H, C
MineralsNatrium, Chromium, Iron, Magnesium, Chlorine

Ingredients Jump to Instructions ↓

  1. 1 cup sliced carrots

  2. 2 cups fresh sugar snap peas

  3. 1 teaspoon cornstarch

  4. 1/3 cup orange juice

  5. 2 teaspoons reduced-sodium soy sauce

  6. 1/4 teaspoon salt

  7. 1/2 teaspoon grated orange peel

Instructions Jump to Ingredients ↑

  1. Pea Pod Carrot Medley Recipe photo by Taste of Home Place carrots in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add the peas. Cover and simmer 2-4 minutes longer or until vegetables are crisp-tender. Drain; set aside and keep warm.

  2. In the same saucepan, whisk the cornstarch and orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the soy sauce, orange peel and salt. Pour over vegetables; toss to coat. Yield: 2 servings.


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