Don't miss another issue…      Subscribe

Carrots-Spicy and Sour

 
45

:)

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

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
*

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

Add review

 

 

Comments

Nutrition Facts

Serving Size 206g (7.3 oz)
Amount per Serving
Calories 10030% of calories 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?

 

Founded in 1996.

© 2023 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed