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Hot And Sour Hunan Carrots

10min.chef's picture
Ingredients
  Baby carrots 1 1⁄2 Pound
  Black beans 1 1⁄2 Tablespoon, chopped
  Garlic 2 1⁄2 Clove (12.5 gm), minced
  Minced ginger 2 1⁄2 Teaspoon
  Dried red pepper flakes 1⁄2 Teaspoon
  Chinese chicken stock 1⁄2 Cup (8 tbs)
  Light soy sauce 2 Tablespoon
  Rice vinegar 1 1⁄2 Tablespoon (Unseasoned)
  Sugar 3⁄4 Teaspoon
  Cornstarch 2 1⁄2 Teaspoon
  Chinese chicken stock 1 1⁄2 Tablespoon
  Corn oil/Peanut oil 2 1⁄2 Tablespoon
Directions

GETTING READY
1) Peel the carrots and roll cut them. The carrots should measure about 4 cups.
2) In a saucer, combine together the black beans, garlic, ginger and red pepper flakes.
3) In a small bowl, combine together the sauce ingredients, constantly stirring to dissolve the sugar.
4) Blend together the cornstarch and broth till the mixture is smooth. Keep aside.
5) Preheat oven to temperature of 200 degrees.

MAKING
6) Over high heat, heat a wok or heavy skillet till it is hot enough to evaporate a bead of water as soon as it comes in contact with the surface. Add the oil, swirling to coat the pan properly, and bring the heat down to medium-high. Add the black bean mix and gently stir till completely fragrant. This usually takes about 10 seconds.
7) Add the carrots and quickly toss to combine and glaze each nugget with the oil. Drizzle some more oil from the pan’s side, if required, to prevent sticking. Keep tossing till the carrots start to feel hot to the touch. This generally takes about 1 minute.
8) Stir the sauce and then add it to the pain. Toss to combine it with the carrots and then raise the heat so as to maintain steady simmer. Cover the pan and cook for about 4 minutes till the carrots have turned tender-crisp while still being a little undone. Taste the sauce and then adjust it, if required, with some extra vinegar splashes or a dash of sugar.
9) Recombine the cornstarch and chicken broth mixture by stirring it quickly and then add it to the pan. Stir till the mixture is slightly thick and glossy, which takes about 10 seconds. Remove the preparation to a heated serving bowl. Keep warm in preheated oven.

SERVING
10) Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Blending
Ingredient: 
Carrot
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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