Serving Size: 2
1/4 cup water
1 tablespoon soy sauce
1 teaspoon cornstarch
1 dash crushed red pepper
1 med. carrot
2 teaspoons water
3 ounces frozen pea pods
2 tablespoons broken walnuts
1 teaspoon butter
Medium Carrot should be thinly sliced on a diagonal cut (bias).
In a custard cup stir together 1/4 c 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. Place
the carrot in a 20-ounce casserole. Sprinkle with 2 t water. Micro-cook,
covered, on 100% power for 2 1/2 minutes. Drain. 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.
Toss with the soy sauce mixture.