Another from the bulging to-try files. This one just misses, so be sure and read my notes.

Orange Glazed Vegetables

4 medium carrots

3 stalks broccoli (reserve florets

1 cut sugar snap peas

2 cups cauliflower florets

1/2 cup fresh orange juice

2 tbls fresh lemon juice

4 tbls maple syrup

1/2 tbls freshly grated ginger root

Salt and pepper to taste

2 tsp EVOO

1 tbls toasted sesame seeds (optional)

Cut carrots and broccoli stalks lengthwise. Then roll-cut them. Steam the roll-cut veggies, broccoli florets, sugar snap peas and cauliflower florets for 5-8 minutes, or until crisp-tender.

In a large nonstick skillet or wok, cook orange and lemon juices, maple syrup and ginger over medium-high heat until very thick and syrupy. Add vegetables, season with salt and pepper, and toss to mix. Transfer begetables to a serving platter. Drizzle with oil and sprinkle with sesame seeds. Serve hot or at room temperature. Makes 8 servings.

My notes: I always peel broccoli stalks before using, and did so for this dish.

In a wok the liquid boiled and boiled and never got syrupy. So I added a slurry of 1 tsp arrowroot dissovled in 1 tsp orange juice to thicken it up. Then tossed the veggies in the resulting sauce.

Once I got the sauce to work, this made a great side-dish.