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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Sweet and Sour Carrots Recipe

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This recipe for Sweet and Sour Carrots is from Herring Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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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