Ingredients:
2 teaspoons vegetable oil
4 cups carrots, cut into matchstick-size pieces
2/3 cup pineapple juice
2 tablespoons water
1 tablespoon cornstarch
1 tablespoon reduced sodium soy sauce ( can also use regular)
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ground allspice
Directions:
Heat oil in a large nonstick skillet over med-high heat. Add carrots. Cook, stirring frequently, 8 to 10 minutes, until carrots are tender-crisp and start to brown.
While carrots are cooking, combine remaining ingredients in a small bowl. Stir to dissolve cornstarch. Add to cooked carrots. Cook, stirring constantly, 1 minute, or until sauce is thick and carrots are coated.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.