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Sweet and Sour Carrots Recipe

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This recipe for Sweet and Sour Carrots, by , is from Herring Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John (Papa Bear) Herring
Added: Thursday, October 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 tsp ginger
1/4 c regular strength chicken broth
Additional 3 T chicken broth in separate measuring cup
2 T vinegar
2 T firmly packed brown sugar
1 T cornstarch
1 T salad oil
1 1/2 lbs carrots (about 4-5 med size)
1 sm onion
minced parsley (for color garnish)

Directions:
Directions:
Peel & cut carrots into 1/2 inch thick slanting slices
Cut onion in half, then cut crosswise into 1/4 inch thick slices

In a bowl, stir together the 1/4 c broth, vinegar, sugar & cornstarch & set aside.

Place a wok or large skillet over high heat. When wok is hot, add oil. When oil is hot, add carrots & onions & stir-fry for 1 minute. Add the 3 T chicken broth & reduce heat to medium. Cover & cook until carrots are tender-crisp to bite (about 4 minutes). Increase heat to high. Stir in cornstarch mixture & pour into wok. Stir until sauce boils & thickens. Season to taste with salt. Sprinkle with parsley, if desired.

Number Of Servings:
Number Of Servings:
4 or 5 servings
Personal Notes:
Personal Notes:
The sauce also enhances cauliflower & green beans too

 

 

 

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