Sweet-And-Sour Carrots Recipe
Sweet and sour carrots is a steamed and cooked carrots recipe made with gingerroot pineapple chunks. Stirred with vinegar and sweetened with a bit of brown sugar, the sweet and sour carrots is a great side for fried rice or pulaos and is very savory.
Ingredients
| Vegetable oil | 2 Tablespoon | |
| Ginger root slice | 1 | |
| 1 pound carrots, cleaned, roll-cut into 1-inch pieces | ||
| Salt | 1/2 Teaspoon | |
| Chicken broth | 1/2 Cup (16 tbs) | |
| Vinegar | 1 Tablespoon | |
| Brown sugar | 1/2 Tablespoon | |
| 2 teaspoons cornstarch in 2 tablespoons cold water | ||
| Pineapple chunks | 1/2 Cup (16 tbs), canned | |
Directions
Heat oil in wok or skillet.
Brown and discard ginger slice.
Stir-fry carrots 1 minute.
Add salt and broth; cover.
Steam over moderate heat 5 minutes.
Stir in vinegar, brown sugar, cornstarch mixture, and pineapple chunks; heat until sauce thickens.
Brown and discard ginger slice.
Stir-fry carrots 1 minute.
Add salt and broth; cover.
Steam over moderate heat 5 minutes.
Stir in vinegar, brown sugar, cornstarch mixture, and pineapple chunks; heat until sauce thickens.
Chef
