Nutrition per serving may change if servings are adjusted.
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
Combine vinegar and black bean-garlic sauce in a small bowl.
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.
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.
92 calories;4 g fat(0 g sat); 4 g fiber; 13 g carbohydrates; 2 g protein; 25 mcg folate; 0 mg cholesterol; 6 g sugars; 0 g added sugars; 16955 IU vitamin A; 8 mg vitamin C; 40 mg calcium; 0 mg iron; 388 mg sodium; 368 mg potassium