Carrots and pea pods in orange sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Bias-cut-slic |
Directions
orange peel(set aside) ⅓ c fresh or unsweetened orange juice 1 ts cornstarch 2 ts soy sauce Cook carrots in small amount of boiling salted water in med saucepan, covered, for 5 mins. Add pea pods Cook for 2-4 minutes more or til vegetables are crisp tender.
Drain; return vegetables to saucepan and keep warm. Meanwhile for sauce, in a small saucepan, combine orange juice and cornstarch. Cook and stir over medium heat til the mixture is thickened and bubbly. Cook and stir for 2 minutes more. Stir in orange peel and soy sauce. Pour sauce over vegetables and toss. Makes 4 servings Note: If not thick enough add cornstarch/water mixture to sauce til to your liking.
Recipe By :
From: Western Mexican Cookbook
File
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