1/4 cup water
1 tablespoon soy sauce
1 teaspoon cornstarch
dash of crushed red pepper
1 medium carrot
2 teaspoons water
3 ounces frozen pea pods
2 tablespoons broken walnuts
1 teaspoon butter
Servings: 2
1. Medium carrot should be thinly sliced on a diagonal cut (bias).
2. In a custard cup stir together 1/4 cup water, soy sauce, cornstarch, and crushed red pepper. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till thickened and bubbly, stirring every 30 seconds.
3. Place the carrot in a 20-ounce casserole. Sprinkle with 2 teaspoons water. Micro-cook, covered, on 100% power for 2 1/2 minutes. Drain.
4. Toss together carrot, pea pods, and walnuts; add butter or margarine. Micro-cook, covered, on 100% power about 1 1/2 minutes or till the vegetables are crisp-tender.
5. Toss with the soy sauce mixture.
1 tablespoon soy sauce
1 teaspoon cornstarch
dash of crushed red pepper
1 medium carrot
2 teaspoons water
3 ounces frozen pea pods
2 tablespoons broken walnuts
1 teaspoon butter
Servings: 2
1. Medium carrot should be thinly sliced on a diagonal cut (bias).
2. In a custard cup stir together 1/4 cup water, soy sauce, cornstarch, and crushed red pepper. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till thickened and bubbly, stirring every 30 seconds.
3. Place the carrot in a 20-ounce casserole. Sprinkle with 2 teaspoons water. Micro-cook, covered, on 100% power for 2 1/2 minutes. Drain.
4. Toss together carrot, pea pods, and walnuts; add butter or margarine. Micro-cook, covered, on 100% power about 1 1/2 minutes or till the vegetables are crisp-tender.
5. Toss with the soy sauce mixture.
