Polynesian Vegetables
Course: SidesCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
15
minutesCooking time
20
minutesTotal time
35
minutesIngredients
1 1/2 cups sliced fresh carrots
1/2 cup water
1 -1/2 teaspoons reduced-sodium soy sauce
1 teaspoon beef bouillon granules
1 teaspoon lemon juice
1/4 teaspoon salt
1 3/4 cups fresh or frozen sugar snap peas
1 can (8 ounces) sliced water chestnuts, drained
1 tablespoon cornstarch
1 can (6 ounces) unsweetened pineapple juice
Directions
- In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes; add snap peas and water chestnuts. Simmer 2-3 minutes longer or until vegetables are crisp-tender.
- Combine cornstarch and pineapple juice until smooth; gradually add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
