Carrots-Spicy and Sour
45
:)
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.
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?
