Yield: 2 servings
Measure | Ingredient |
---|---|
¼ cup | Water |
1 tablespoon | Soy Sauce |
1 teaspoon | Cornstarch |
1 x | Dash Crushed Red Pepper |
1 each | Med. Carrot * |
2 teaspoons | Water |
3 ounces | Frozen Pea Pods |
2 tablespoons | Broken Walnuts |
1 teaspoon | Butter or Margarine |
* Medium Carrot should be thinly sliced on a diagonal cut (bias).
~------------------------------------------------------ ~----------------- In a custard cup stir together ¼ c water, soy sauce, cornstarch, and crushed red pepper. Micro-cook, uncovered, on 100% power for 1 to 1½ minutes or till thickened and bubbly, stirring every 30 seconds. Place the carrot in a 20-ounce casserole.
Sprinkle with 2 t water. Micro-cook, covered, on 100% power for 2 ½ minutes. Drain.
Toss together carrot, pea pods, and walnuts; add butter or margarine.
Micro-cook, covered, on 100% power about 1 ½ minutes or till the vegetables are crisp-tender. Toss with the soy sauce mixture.