Hot & Sour Carrots

Hot & Sour Carrots

The hot-and-sour sauce on these quick sautéed carrots is not for the timid palate. They have an abundance of bold, spicy flavor. Try them with steamed white fish and brown rice.

From EatingWell: September/October 2009
Yield: 4 servings, about 1 cup each
Active Time: 20 minutes
Total Time: 20 minutes


  1. 2 tablespoons distilled white vinegar
  2. 1 tablespoon black bean-garlic sauce (see Note)
  3. 1 tablespoon canola oil
  4. 1 pound carrots (5-6 medium), cut lengthwise into 3-by-1/4-inch sticks
  5. 1 medium white onion, thinly sliced


  1. Combine vinegar and black bean-garlic sauce in a small bowl.
  2. Heat oil in a large skillet over medium high heat. Add carrots, onion and crushed red pepper and cook, stirring often, until the vegetables are beginning to brown, 5 to 7 minutes. Add the sauce and cook, stirring, until the vinegar has evaporated, 30 seconds to 1 minute.

Tips & Notes


Nutrition Per Serving: 92 calories; 4 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 13 g carbohydrates; 2 g protein; 4 g fiber; 388 mg sodium; 368 mg potassium.

Nutrition Bonus: Vitamin A (339% daily value).

1 Carbohydrate Serving

Exchanges: 2 vegetable, 1 fat