1	Cup	Sliced carrots
2	Cups	Fresh sugar snap peas or snow peas
1	Tsp.	Cornstarch
1/3	Cup	Orange juice
2	Tsps.	Reduced-sodium soy sauce
1/2	Tsp.	Grated orange peel
1/4	Tsp.	Salt

Place carrots in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add the peas. Cover and simmer 2-4 minutes longer or until vegetables are crisp-tender. Drain; set aside and keep warm.

In the same saucepan, whisk the cornstarch and orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the soy sauce, orange peel and salt. Pour over vegetables; toss to coat.

YIELD: 2 Servings