Hot & Sour Carrots

From EatingWell: September/October 2009 — Subscribe Now!

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

Nutrition Profile

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

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.

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.

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.

Nutrition Bonus: Vitamin A (339% daily value).

1 Carbohydrate Serving

Exchanges: 2 vegetable, 1 fat