Spicy Carrots

American
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Ingredients

  • 2 teaspoons safflower or canola oil
  • 1 Tbsp garlic, minced
  • 1 Tbsp ginger
  • 1/2 teaspoon crushed red pepper
  • 1 1/2 lbs. carrots, peeled and cut in diagnol pieces
  • 2/3 cup chicken broth
  • 3 Tbsp soy sauce
  • 2 Tbsp cider vinegar
  • 2 teaspoons sugar
  • 1 Tbsp cornstarch
  • 1 Tbsp kosher salt or to taste (DRESSING)

Instructions

1

In 10" frypat heat oil. Place over medium heat until hot.

2

Add garlic, ginger and red pepper stirring well.

3

Add carrots, chicken broth, soy sauce, cider vinegar and sugar; stir. Bring to a boil; cover, reduce heat and simmer 10 minutes or until carrots are crisp tender.

4

Combine cornstarch and water, stirring until smooth.

5

Stir cornstarch mixture into carrot mixture and cook 1 minute or utnil slightly thickened.

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Apr 2005 Added