INGREDIENTS

INSTRUCTIONS

orange peel(set aside) 1/3         c         fresh or unsweetened
orange juice 1         ts cornstarch 2         ts soy sauce  Cook
carrots in  small amount of boiling salted water in med saucepan,
covered, for 5  mins. Add pea pods Cook for 2-4 minutes more or til
vegetables are  crisp tender. Drain; return vegetables to saucepan and
keep warm.  Meanwhile for sauce, in a small saucepan, combine orange
juice and  cornstarch. Cook and stir over medium heat til the mixture
is  thickened and bubbly. Cook and stir for 2 minutes more. Stir in
orange peel and soy sauce. Pour sauce over vegetables and toss. Makes
4 servings Note: If not thick enough add cornstarch/water mixture to
sauce til to your liking.  Recipe By     :  From: Western Mexican
Cookbook  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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