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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.

Source: EatingWell Magazine, September/October 2009


Recipe Summary test

20 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

about 1 cup
92 calories; protein 1.5g; carbohydrates 13.4g; dietary fiber 3.6g; sugars 6.5g; fat 4.1g; saturated fat 0.3g; vitamin a iu 16954.6IU; vitamin c 8.2mg; folate 24.6mcg; calcium 40mg; iron 0.4mg; magnesium 15.2mg; potassium 367.6mg; sodium 388.3mg; thiamin 0.1mg.

2 vegetable, 1 fat