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Here's a low-fat way to dress up vegetables. Carrots and peas are so pretty on the table.
-- Shirley Bedzis, San Diego, California
You Will Need
2 teaspoons cornstarch
2 teaspoons sugar
1/4 cup chicken broth
1 tablespoon soy sauce
1 teaspoon crushed garlic
1-1/2 teaspoons minced fresh gingerroot*
4 cups thinly sliced carrots
4 cups sugar snap peas
1/2 cup sherry or additional chicken broth
2 tablespoons lemon juice
What to Do
1. 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 nonstick cooking spray, sauté garlic and gingerroot for 30 seconds. Add the carrots, peas and sherry or additional broth.
3. Reduce heat to low; cook for 8-10 minutes or until vegetables are tender.
4. Stir soy sauce mixture and add to vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened.
5. Stir in lemon juice.
Serves 8
* Fresh gingerroot is available in your grocer's produce
section. It should have a smooth skin. If wrinkled
and cracked, the root is dry and past its prime.
When stored in a heavy-duty resealable plastic
bag, unpeeled gingerroot can be frozen for up to 1
year. When needed, simply peel and grate.
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