Pine Glazed Mixed Vegetables

WHAT YOU'LL NEED:

1 tbsp margarine
2 cloves garlic, crushed
1 pc small onion, chopped
200 g carrots, cut julienne style
250 g chicharo (pea pods), strings removed
100 g baby corn, each piece sliced diagonally into 3-4 pcs
1 can (234 g) Del Monte Fresh Cut Pineapple Tidbits, drained (reserve syrup)
2 tsp cornstarch, dissolved in pineapple syrup
1 tsp honey

HERE'S HOW:

1. Melt margarine in pan. Saute garlic and onions. Add Carrots and cook for 3 minutes or until almost tender.

2. Add rest of infredients. Season with 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt). Cook until vegetables are tender.

Makes 7 servings