8 medium carrots, cut into julienne strips
1 cup orange juice
1 (16-ounce) can juice-pack pineapple tidbits
4 teaspoons cornstarch
1/2 teaspoon ginger
Cook carrots in orange juice in covered saucepan just until tender-crisp, stirring occasionally.
Drain pineapple, reserving juice. Blend reserved juice with cornstarch and ginger in small bowl. Add with pineapple to hot undrained carrots. Cook over low heat until thickened, stirring occasionally.