Pea Pod Carrot Medley

• 1 Cup Sliced Carrots
• 2 Cups Fresh Sugar Snap Peas or Snow Peas
• 1 Tsp Cornstarch
• 1/3 Cup Orange Juice
• 2 Tsp Reduced Sodium Soy Sauce
• 1/2 Tsp Grated Orange Peel
• 1/4 Tsp Salt

Instructions:

Place carrots in a small saucepan, cover with water. Bring to a boil. Reduce heat, cover and simmer for 5 minutes. Add the peas. Cover and simmer 2-4 minutes longer or until vegetables are crisp and tender. Drain, set aside and keep warm.

In the same saucepan, whisk the cornstarch and orange juice until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in soy sauce, orange peel and salt. Pour over vegetables. Toss and coat.

• 2 Servings
• 1 Cup per serving
• 1 Point per serving