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Sweet-And-Sour Carrots

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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
  Salt 1⁄2 Teaspoon
  Chicken broth 1⁄2 Cup (8 tbs)
  Vinegar 1 Tablespoon
  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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 588 Calories from Fat 275

% Daily Value*

Total Fat 31 g47.9%

Saturated Fat 4.1 g20.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1595.3 mg66.5%

Total Carbohydrates 77 g25.7%

Dietary Fiber 13.9 g55.5%

Sugars 42.4 g

Protein 5 g9.7%

Vitamin A 1515.5% Vitamin C 45%

Calcium 15.2% Iron 8.1%

*Based on a 2000 Calorie diet

Sweet-And-Sour Carrots Recipe