Sweet & Sour Carrots & Onions
1 pound of carrots, cut into sticks
6 to 8 scallions, cut into 4 to 5 inch pieces and sliced lengthwise into
strips
1/2 cup of water
2 tablespoons of cornstarch
1 teaspoon of low salt soy sauce
3 to 4 drops of Chinese hot oil
1 teaspoon of water
2 tablespoons of brown sugar
1 pound of parsnips, trimmed and sliced diagonally
2 tablespoons of Dijon mustard
Simmer carrots in 1/2 cup of water until tender; add scallions the last two
minutes. Make a paste from cornstarch, soy sauce, cool water, brown sugar,
and oil. with remaining pan water (or add more water in pan to make 1/2
cup), mix in cornstarch paste. Thicken over medium heat, stirring constantly
and serve immediately. Serves 4
Per serving: 0 mg cholesterol; 0 gm saturated fat |
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