Glazed Carrots and Peas

Garlic and ginger spice up this simple low-fat side dish.

Glazed Carrots and Peas Recipe
This recipe adds pizazz to your vegetables, and color to your table.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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*

[/ingredients-left]
[ingredients-right]

  • 4 cups thinly sliced carrots
  • 4 cups sugar snap peas
  • 1/2 cup sherry or additional chicken broth
  • 2 tablespoons lemon juice

[/ingredients-right]
[/ingredients-list]
[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]In a bowl, combine cornstarch and sugar. Stir in the broth and soy sauce until smooth; set aside.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Reduce heat to low; cook for 8-10 minutes or until vegetables are tender.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]Stir soy sauce mixture and add to vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened.[/step-item]

[step-item number=”5″ image_url=”” title=”” ]Stir in lemon juice. Serves 8.[/step-item]

[/step-list-wrapper]

[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.[/factoid]

Originally Published in Reader's Digest

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