You are here

Spicy Carrots

Diet.Chef's picture
  Vegetable cooking spray 1 Tablespoon
  Safflower oil 2 Teaspoon
  Minced garlic 1 Tablespoon
  Minced gingerroot 1 Tablespoon
  Crushed red pepper 1⁄2 Teaspoon
  Carrots 1 1⁄2 Pound, scraped and cut diagonally into 1/2 inch pieces
  Low sodium chicken broth 2⁄3 Cup (10.67 tbs), undiluted
  Reduced sodium soy sauce 3 Tablespoon
  Cider vinegar 2 Tablespoon
  Sugar 1⁄2 Teaspoon
  Cornstarch 1 Tablespoon
  Water 1 Tablespoon

Coat a large nonstick skillet or wok with cooking spray; add oil.
Place over medium-high heat until hot.
Add garlic, gingerroor, and crushed red pepper, stirring well.
Add carrot, stirring well.
Combine chicken broth and next 3 ingre-dienrs, stirring well.
Pour chicken broth mixture over carrot mixture, stirring well.
Bring to a boil; cover, reduce heat, and simmer 10 minutes or until carrots are crisp-tender Combine cornstarch and water, stirring until smoorh.
Stir cornsrarch mixture into carrot mixtrure, and cook for 1 minute or until slightly thickened

Recipe Summary


Rate It

Your rating: None
Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 606 Calories from Fat 163

% Daily Value*

Total Fat 18 g28.4%

Saturated Fat 2.7 g13.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2033.7 mg84.7%

Total Carbohydrates 102 g33.9%

Dietary Fiber 20.2 g80.7%

Sugars 36.2 g

Protein 15 g29.6%

Vitamin A 2273.7% Vitamin C 76%

Calcium 27.8% Iron 23.6%

*Based on a 2000 Calorie diet

Spicy Carrots Recipe