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Carrots-Spicy & Sour

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Carrots-Spicy and Sour

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Yield

4 servings

Prep

10 min

Cook

7 min

Ready

20 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 tablespoons rice vinegar
or more to taste
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1 tablespoon black bean sauce
with garlic
*
1 tablespoon olive oil
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1 pound carrots
cut lengthwise into 3-by-1/4-inch sticks, about 5 medium-sized carrots
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1 each red onion
medium size, thinly sliced
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1 pinch cayenne pepper
or to taste
* Camera

Ingredients

Amount Measure Ingredient Features
3E+1 ml rice vinegar
or more to taste
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15 ml black bean sauce
with garlic
*
15 ml olive oil
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453.6 g carrots
cut lengthwise into 3-by-1/4-inch sticks, about 5 medium-sized carrots
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1 each red onion
medium size, thinly sliced
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1 pinch cayenne pepper
or to taste
* Camera

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 206g (7.3 oz)
Amount per Serving
Calories 10030% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 85mg 4%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 16%
Sugars g
Protein 3g
Vitamin A 382% Vitamin C 18%
Calcium 5% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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