1 Tbsp black bean-garlic sauce (see Note)
1 Tbsp canola oil
1 lb carrots (5-6 medium), cut lengthwise into 3-by-1/4-inch sticks
1 medium white onion, thinly sliced
1. Combine vinegar and black bean-garlic sauce in a small bowl.
2. Heat oil in a large skillet over medium high heat. Add carrots, onion and crushed red pepper and cook, stirring often, until the vegetables are beginning to brown, 5 to 7 minutes. Add the sauce and cook, stirring, until the vinegar has evaporated, 30 seconds to 1 minute.
Ingredient Note: Black bean-garlic sauce, a savory, salty sauce used in Chinese cooking, is made from fermented black soybeans, garlic and rice wine. Find it in the Asian-foods section of most supermarkets or at Asian markets. Refrigerate for up to 1 year.
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 92 6%
- Calories from fat 36 16%
- Total Fat 4gm 4%
- Sodium 388mg 16%
- Total Carbohydrates 13gm
- Fiber 4gm
- Protein 2gm
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.