Sweet and Sour Carrots




1 lb sliced Sunfresh Farms carrots
1 diced green bell pepper
1 can (8 ounces) pineapples
1/3 cup sugar
1 tablespoon cornstarch
1/2 teaspoon salt
2 tablespoons vinegar
2 teaspoon soy sauce




Cook carrots in a covered saucepan in lightly salted water for 15 minutes. Add green pepper and cook for 3 minutes. Remove peppers and carrots from water.

Drain pineapple juice into a measuring cup and add enough water to make 1/3 cup.

In a small saucepan, combine sugar, cornstarch, and salt; stir in pineapple liquid, vinegar, and soy sauce. Cook until thickened and bubbly. Stir into hot vegetables and add pineapple.