Glazed Snow Peas and Carrots Recipe
Ingredients
1 teaspoon crushed fresh garlic
1 1/2 teaspoons freshly grated ginger root, or 1/2 teaspoon ground ginger
4 cups (about 1 pound) snow peas or sugar snap peas
4 cups (about 4 large) diagonally sliced carrots
1/4 cup dry sherry or chicken broth
GLAZE
1/4 cup chicken broth
2 tablespoons lemon juice
1 tablespoon reduced-sodium soy sauce
2 teaspoons sugar
2 teaspoons cornstarch
Directions
1. Combine the glaze ingredients in a small bowl, and stir to mix well. Set aside.
2. Coat a large skillet with nonstick cooking spray, and preheat over medium heat. Place the garlic and ginger in the skillet, and stir-fry for 30 seconds. Add the peas and carrots to the skillet, and pour the sherry or chicken broth over the top. Reduce the heat to medium-low, cover, and cook for 8 to 10 minutes, or until the vegetables are crisp-tender. Stir occasionally.
3. Reduce the heat under the skillet to low. Stir the glaze mixture, and pour over the vegetables. Stirring constantly, cook the vegetable mixture for a minute or 2, until the glaze has thickened.
2. Coat a large skillet with nonstick cooking spray, and preheat over medium heat. Place the garlic and ginger in the skillet, and stir-fry for 30 seconds. Add the peas and carrots to the skillet, and pour the sherry or chicken broth over the top. Reduce the heat to medium-low, cover, and cook for 8 to 10 minutes, or until the vegetables are crisp-tender. Stir occasionally.
3. Reduce the heat under the skillet to low. Stir the glaze mixture, and pour over the vegetables. Stirring constantly, cook the vegetable mixture for a minute or 2, until the glaze has thickened.
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