Hot & Sour Carrots

http://www.eatingwell.com/recipes/hot_sour_carrots.html

From EatingWell:  September/October 2009

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.

4 servings, about 1 cup each | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

• 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

Preparation

1. Combine vinegar and black bean-garlic sauce in a small bowl.
2. 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.

Nutrition

Per serving : 92 Calories; 4 g Fat; 0 g Sat; 2 g Mono; 0 mg Cholesterol; 13 g Carbohydrates; 2 g Protein; 4 g Fiber; 388 mg Sodium; 368 mg Potassium

1 Carbohydrate Serving

Exchanges: 2 vegetable, 1 fat

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.