Polynesian Vegetables Recipe

Polynesian Vegetables Recipe

  • 1 1/2 cups sliced 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 (8 ounce) can sliced water chestnuts, drained
  • 1 tablespoon cornstarch
  • 1 (6 ounce) can 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.
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