Ingredients
1 pound medium carrots, cut into 1-inch slices1 medium green pepper, cut into 1-inch chunks1 can (20 ounces) unsweetened pineapple chunks, undrained1/4 cup sugar1 tablespoon cornstarch1/2 teaspoon salt2 tablespoons cider vinegar2 tablespoons reduced-sodium soy sauce
Preparation
Place 1 in. of water and carrots in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Add green pepper. Cover and cook 3 minutes longer or until tender. Drain and set aside.
Drain pineapple, reserving juice; add enough water to the juice to measure 3/4 cup. Set pineapple aside. In a large saucepan, combine the sugar, cornstarch and salt. Stir in the pineapple juice mixture, vinegar and soy sauce until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in the reserved carrots and pineapple; heat through.
