Sweet and Sour Carrots
|1 lb sliced
||Sunfresh Farms carrots
||green bell pepper
|1 can (8 ounces)
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.