Glazed Carrots and Peas
Print RecipeIngredients
- 1 tsp cornstarch
- 1 tsp sugar
- 1/8 c chicken broth
- 1/2 T soy sauce
- 1 clove garlic; crushed
- 3/4 tsp ginger
- 2 c carrots; thinly sliced
- 2 c sugar snap peas
- 1/4 c sherry
- 1 T lemon juice
Instructions
1
Combine cornstarch and sugar. Stir in the broth and soy sauce until smooth; set aside.
2
In a non-stick skillet, saute garlic. Add the carrots, peas, and sherry. Cook over low heat until vegetables are tender, about 10 minutes.
3
Stir soy sauce mixture and add to vegetables. Bring to a boil. Cook and stir until thickened, about two minutes. Stir in lemon juice.
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