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.Yield: 4 servings, about 1 cup each
Active Time: 20
Total Time: 20
- 2 tablespoons distilled white vinegar
- 1 tablespoon black bean-garlic sauce (see Note)
- 1 tablespoon canola oil
- 1 pound carrots (5-6 medium), cut lengthwise into 3-by-1/4-inch sticks
- 1 medium white onion, thinly sliced
- Combine vinegar and black bean-garlic sauce in a small bowl.
- 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
- Ingredient Note: Black bean-garlic sauce, a savory, salty sauce used in Chinese cooking, is made from fermented black soybeans, garlic and rice wine. Find it in the Asian-foods section of most supermarkets or at Asian markets. Refrigerate for up to 1 year.
Nutrition Per Serving
|fat||4 g (0 g sat, 2 g mono)|
Nutrition Bonus Vitamin A (339% daily value).
Carbohydrate Serving 1
Exchanges 2 vegetable, 1 fat
From EatingWell September/October 2009