Polynesian Vegetables

Name: Polynesian Vegetables
Ingredients: 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

10 ingredients

2 steps

Ingredients

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

1

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.
2

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.