1 c. sliced carrots
2 c. fresh pea pods (or a 6 oz. pkg. frozen)
1/2 tsp. finely shredded orange peel (set aside)
1/3 c. fresh orange juice
1 tsp. cornstarch
2 tsp. soy sauce

Cook carrots in a small amount of boiling salted water covered, 5 minutes. Add pea pods. Cook 2 to 4 minutes more or until tender-crisp. Drain, set aside.

Combine juice and cornstarch in a small saucepan. Cook and stir until mixture is thickened and bubbly. Cook and stir 2 minutes more. Stir in orange peel and soy sauce. Pour over vegetables, stir. Serves 4.