Recipe Image

Hot & Sour Carrots

  • 20 m
  • 20 m
EatingWell Test Kitchen
“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.”


    • 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- ¼-inch sticks
    • 1 medium white onion, thinly sliced


  • 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.
  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 10/23/2019