Carrots-Spicy & Sour
Submitted by happyzhangbo
Carrots caramelize in hot oil until golden at the edges, then get tossed with tangy rice vinegar and savory black bean sauce for a quick Asian-inspired side dish with a spicy kick.
YIELD
4 servingsPREP
10 minCOOK
7 minREADY
20 minThis fast weeknight side brings restaurant-worthy flavor with just a handful of pantry staples. The carrots develop sweet, browned edges while the vinegar cuts through with sharp acidity, and fermented black beans add deep umami. Cayenne pepper cranks up the heat without overwhelming the dish.
Pro Tips
- Brown the vegetables: Let the carrots sit undisturbed for a minute between stirs. Those caramelized edges add sweetness and texture.
- Vinegar control: Start with the amount listed, then taste and add more if you want extra tang. The vinegar evaporates fast, so adjust before serving.
- Julienne for speed: Cut carrots into thin matchsticks instead of thick sticks. They cook faster and develop more crispy edges.
Variations
- Add sliced bell peppers with the carrots for extra color and crunch
- Toss in toasted sesame seeds and a drizzle of sesame oil before serving
- Use shredded carrots for an even faster cook time, just 3 to 4 minutes total
Ingredients
Directions
Combine vinegar and black bean-garlic sauce in a small bowl. Set aside.
Heat oil in a large skillet over medium high heat.
Add carrots, onion and cayenne pepper and cook, stirring often, until the vegetables are beginning to brown, 5 to 7 minutes.
Add the prepared sauce and cook, stirring, until the vinegar has evaporated, 30 seconds to 1 minute.
Serve warm.
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