Polynesian Vegetables

• 1-1/2 cups sliced fresh carrots
• 1/2 cup water
• 1-1/2 teaspoons reduced-sodium soy sauce
• 1 teaspoon beef bouillon granules
• 1 teaspoon lemon juice
• 1/4 teaspoon salt
• 1-3/4 cups fresh or frozen sugar snap peas
• 1 can (8 ounces) sliced water chestnuts, drained
• 1 tablespoon cornstarch
• 1 can (6 ounces) unsweetened pineapple juice

1. In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes; add snap peas and water chestnuts. Simmer 2-3 minutes longer or until vegetables are crisp-tender.
2. Combine cornstarch and pineapple juice until smooth; gradually add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

carrots, water, soy sauce, beef bouillon granules, lemon juice, salt, peas, water chestnuts, cornstarch, pineapple juice

Taken from www.tasteofhome.com/recipes/polynesian-vegetables/ (may not work)