Photos by Rob Hagen and Dan RobertsThis recipe adds pizazz to your vegetables, and color to your table.
- 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
How to make it
In a bowl, combine cornstarch and sugar. Stir in the broth and soy sauce until smooth; set aside.
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.
Reduce heat to low; cook for 8-10 minutes or until vegetables are tender.
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. Serves 8.
FACTOID: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.