Carrots-Spicy & Sour
:)
Yield
4 servingsPrep
10 minCook
7 minReady
20 minLow 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 |
|
| 1 | tablespoon |
black bean sauce
with garlic |
* |
| 1 | tablespoon |
olive oil
|
|
| 1 | pound |
carrots
cut lengthwise into 3-by-1/4-inch sticks, about 5 medium-sized carrots |
|
| 1 | each |
red onion
medium size, thinly sliced |
|
| 1 | pinch |
cayenne pepper
or to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
rice vinegar
or more to taste |
|
| 15 | ml |
black bean sauce
with garlic |
* |
| 15 | ml |
olive oil
|
|
| 453.6 | g |
carrots
cut lengthwise into 3-by-1/4-inch sticks, about 5 medium-sized carrots |
|
| 1 | each |
red onion
medium size, thinly sliced |
|
| 1 | pinch |
cayenne pepper
or to taste |
*
|
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.
