Spicy Carrots Recipe
Ingredients
| Vegetable cooking spray | ||
| Safflower oil | 2 Teaspoon | |
| Garlic | 1 Tablespoon, minced | |
| Minced | 1 Tablespoon | |
| Red pepper | 1/2 Teaspoon, crushed | |
| 1 1/2 pounds carrots, scraped and cut diagonally info | ||
| 1/2-inch pieces | ||
| 2/3 cup conned low-sodium chicken broth, undiluted | ||
| 3 tablespoons reduced-sodium soy sauce | ||
| Cider vinegar | 2 Tablespoon | |
| Sugar | 1/2 Teaspoon | |
| Cornstarch | 1 Tablespoon | |
| Water | 1 Tablespoon | |
Directions
Coat a large nonstick skillet or wok with cooking spray; add oil.
Place over medium-high heat until hot.
Add garlic, gingerroor, and crushed red pepper, stirring well.
Add carrot, stirring well.
Combine chicken broth and next 3 ingre-dienrs, stirring well.
Pour chicken broth mixture over carrot mixture, stirring well.
Bring to a boil; cover, reduce heat, and simmer 10 minutes or until carrots are crisp-tender Combine cornstarch and water, stirring until smoorh.
Stir cornsrarch mixture into carrot mixtrure, and cook for 1 minute or until slightly thickened
Place over medium-high heat until hot.
Add garlic, gingerroor, and crushed red pepper, stirring well.
Add carrot, stirring well.
Combine chicken broth and next 3 ingre-dienrs, stirring well.
Pour chicken broth mixture over carrot mixture, stirring well.
Bring to a boil; cover, reduce heat, and simmer 10 minutes or until carrots are crisp-tender Combine cornstarch and water, stirring until smoorh.
Stir cornsrarch mixture into carrot mixtrure, and cook for 1 minute or until slightly thickened
Chef
