Glazed Carrot And Peas

• 2 teaspoons cornstarch
• 2 teaspoons sugar
• 1/4 cup chicken broth
• 1 tablespoon soy sauce
• 1 teaspoon crushed garlic
• 1-1/2 teaspoons minced fresh gingerroot
• 4 cups thinly sliced carrots
• 4 cups sugar snap peas
• 1/2 cup sherry or additional chicken broth
• 2 tablespoons lemon juice

1. In a bowl, combine cornstarch and sugar. Stir in the broth and soy sauce until smooth; set aside.
2. In a nonstick skillet coated with cooking spray, saute garlic and gingerroot for 30 seconds. Add carrots, peas and sherry or additional broth. Reduce heat to low; cook for 8-10 minutes or until vegetables are tender.
3. Stir soy sauce mixture and add to vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice.

cornstarch, sugar, chicken broth, soy sauce, garlic, fresh gingerroot, carrots, sugar snap peas, sherry, lemon juice

Taken from www.tasteofhome.com/recipes/glazed-carrot-and-peas/ (may not work)