Step 1

Place carrots and enough water to cover them in a small saucepan; bring to a boil. Reduce heat; simmer, covered, 5 minutes. Add peas; simmer, covered, until peas are crisp-tender, 2-3 minutes. Drain vegetables; remove from pan; set aside.

Step 2

In same pan, mix remaining ingredients until cornstarch is dissolved; bring to a boil. Cook and stir until thickened, 1-2 minutes. Add vegetables; toss to coat.