4 tsp. cornstarch
1 can vegetable broth
4 medium carrots, sliced
1 medium onion, chopped
3/4 pound snow peas
1 tsp. lemon juice

In cup mix cornstarch and 1 cup broth until smooth. Set aside.

In medium skillet, heat remaining broth to a boil. Add carrots and onion. Reduce heat to medium. Cover and cook 5 minutes or until carrots are tender. Add snow peas. Cook 2 minutes. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Stir in lemon juice.