Ingredients
2 medium carrots, sliced2 cups fresh sugar snap peas, trimmed1 teaspoon cornstarch1/2 teaspoon grated orange zest1/3 cup orange juice2 teaspoons reduced-sodium soy sauce1/4 teaspoon salt
Preparation
Place carrots and enough water to cover them in a small saucepan; bring to a boil. Reduce heat; simmer, covered, 5 minutes. Add peas; simmer, covered, until peas are crisp-tender, 2-3 minutes. Drain vegetables; remove from pan; set aside.
In same pan, mix remaining ingredients until cornstarch is dissolved; bring to a boil. Cook and stir until thickened, 1-2 minutes. Add vegetables; toss to coat.
