Sweet & Sour Carrots
|Canned chicken broth||1⁄4 Cup (4 tbs)|
|Brown sugar||2 Tablespoon|
|Salad oil||1 Tablespoon|
|Carrots||1 Pound, cut into 1/4 inch thick slanting slices|
|Chicken broth||3 Tablespoon|
In a bowl, combine the 1/4 cup chicken broth, vinegar, sugar, salt, and cornstarch.
Heat a wok or wide frying pan over high heat.
When pan is hot, add oil.
When oil is hot, add carrots and onion and stir-fry for 1 minute.
Add the 3 tablespoons chicken broth, cover, and reduce heat to medium.
Cook until carrot is crisp-tender (about 4 minutes).
Increase heat to high.
Stir cornstarch mixture once, add to pan and cook, stirring, until sauce bubbles and thickens.