Sweet and sour carrots is a steamed and cooked carrots recipe made with gingerroot pineapple chunks. Stirred with vinegar and sweetened with a bit of brown sugar, the sweet and sour carrots is a great side for fried rice or pulaos and is very savory.
|Vegetable oil||2 Tablespoon|
|Ginger root slice||1|
|Carrots||1 Pound, cleaned, roll-cut into 1-inch pieces|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Brown sugar||1⁄2 Tablespoon|
|Cornstarch/In 2 tablespoons cold water||2 Teaspoon|
|Canned pineapple chunks||1⁄2 Cup (8 tbs)|
Heat oil in wok or skillet.
Brown and discard ginger slice.
Stir-fry carrots 1 minute.
Add salt and broth; cover.
Steam over moderate heat 5 minutes.
Stir in vinegar, brown sugar, cornstarch mixture, and pineapple chunks; heat until sauce thickens.