Instructions: Cut each carrot crosswise into thirds. Cut each carrot chunk into 8 thin strips. Steam carrots in steamer basket over water until tender, 15 to 20 minutes. Keep warm. Steam peas about 5 minutes in steamer. Toss peas and carrots together in bowl and set aside.

While carrots steam, stir together cornstarch and sugar in small bowl. Stir in water and soy sauce and continue stirring until smooth. Set aside.

While peas steam, saute ginger and garlic in saucepan lightly sprayed with nonstick cooking spray until tender, stirring constantly, 2 to 3 minutes. Add sugar-soy glaze to ginger and garlic in pan, then heat to simmering over medium heat, stirring constantly, about 1 minute. Increase heat to high, then cook and stir until sauce is thickened and clear, about 30 seconds.

Pour sauce over hot vegetables and toss. Season to taste with salt.

This recipe yields 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.