Sweet & Sour Carrots Recipe
Sweet & Sour Carrots has a different taste. Sweet & Sour Carrots gets its taste from carrots mixed with chicken broth and cornstarch. Sweet & Sour Carrots is inspired by many around the world.
Ingredients
| Chicken broth | 1/4 Cup (16 tbs), canned | |
| 2 tablespoons each vinegar and brown sugar | ||
| Salt | 1 Teaspoon | |
| Cornstarch | 1 Tablespoon | |
| Salad oil | 1 Tablespoon | |
| 1 pound carrots, cut in 1/4 inch-thick slanting slices | ||
| 1 small onion, cut in half, then crosswise in 1/4 inch-thick slices | ||
| Chicken broth | 3 Tablespoon | |
Directions
In a bowl, combine the 1/4 cup chicken broth, vinegar, sugar, salt, and cornstarch.
Heat a wok or wide frying pan over high heat.
When pan is hot, add oil.
When oil is hot, add carrots and onion and stir-fry for 1 minute.
Add the 3 tablespoons chicken broth, cover, and reduce heat to medium.
Cook until carrot is crisp-tender (about 4 minutes).
Increase heat to high.
Stir cornstarch mixture once, add to pan and cook, stirring, until sauce bubbles and thickens.
Heat a wok or wide frying pan over high heat.
When pan is hot, add oil.
When oil is hot, add carrots and onion and stir-fry for 1 minute.
Add the 3 tablespoons chicken broth, cover, and reduce heat to medium.
Cook until carrot is crisp-tender (about 4 minutes).
Increase heat to high.
Stir cornstarch mixture once, add to pan and cook, stirring, until sauce bubbles and thickens.
Chef
