Orange-Glazed Snap Peas with Carrot

Looking for a distinctive side dish? Then check out these orange-glazed snap peas with carrot - ready in 30 minutes! MORE+ LESS-

By Betty Crocker Kitchens

August 27, 2010

bag (1 pound) frozen snap pea pods

medium carrot, shredded (2/3 cup)

1/2

cup orange juice

1 1/2

teaspoons cornstarch

1/2

teaspoon grated orange peel

1/4

teaspoon ground ginger

1/8

teaspoon salt

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1

Cook pea pods as directed on package, with carrot.
2

While pea pods and carrot are cooking, heat remaining ingredients to boiling in 1-quart saucepan, stirring constantly. Boil and stir 1 minute.
3

Drain vegetables. Pour sauce over vegetables; toss.

Snap pea pods are sweeter than snow peas and have more rounded and fully developed peas inside. You'll find them fresh in your supermarket during the spring and fall. At other times, use the convenient frozen ones. They save you extra time since you don't have to string them.