Ingredients
1-1/2 cups sliced fresh carrots1/2 cup water1-1/2 teaspoons reduced-sodium soy sauce1 teaspoon beef bouillon granules1 teaspoon lemon juice1/4 teaspoon salt1-3/4 cups fresh or frozen sugar snap peas1 can (8 ounces) sliced water chestnuts, drained1 tablespoon cornstarch1 can (6 ounces) unsweetened pineapple juice
Preparation
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.
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.
