- 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
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.
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