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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

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