| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
La, Times |
6 |
Servings |
INGREDIENTS
| 6 |
|
Carrots, peeled |
| 10 |
oz |
Frozen peas |
| 2 |
t |
Cornstarch |
| 1/2 |
t |
Sugar |
| 1/2 |
c |
Water |
| 2 |
t |
Soy sauce |
| 1 |
T |
Minced fresh ginger |
| 1 |
|
Garlic clove, crushed |
|
|
Nonstick cooking spray |
|
|
Salt |
INSTRUCTIONS
Cut each carrot crosswise into thirds. Cut each carrot chunk into 8
thin strips. Steam carrots in steamer basket over water until tender,
15 to 20 minutes. Keep warm. Steam peas about 5 minutes in steamer.
Toss peas and carrots together in bowl and set aside. While carrots
steam, stir together cornstarch and sugar in small bowl. Stir in water
and soy sauce and continue stirring until smooth. Set aside. While
peas steam, saute ginger and garlic in saucepan lightly sprayed with
nonstick cooking spray until tender, stirring constantly, 2 to 3
minutes. Add sugar-soy glaze to ginger and garlic in pan, then heat to
simmering over medium heat, stirring constantly, about 1 minute.
Increase heat to high, then cook and stir until sauce is thickened and
clear, about 30 seconds. Pour sauce over hot vegetables and toss.
Season to taste with salt. Yields 6 servings. Each serving: 75
calories, 239 mg sodium, 0 cholesterol, 0 fat, 15 grams carbohydrates,
3 grams protein, 1.76 grams fiber Recipe Source: Los Angeles Times -
12-09-1998 Formatted for Mastercook by Lynn Thomas -
Lynn_Thomas@prodigy.net Converted by MM_Buster v2.0l.
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