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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