Sweet-and-pungent Sauce For Carrots
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Sauce | 4 | Servings | |
INGREDIENTS
| 1 | T | Cornstarch |
| 3 | T | Sugar |
| 3 | T | Vinegar |
| 1/2 | c | Water |
| 1/4 | t | Salt |
INSTRUCTIONS
Combine all ingredients in a saucepan. Cook, stirring, over medium heat until sauce thickens and is smooth. Pour over cooked carrots and serve. NOTE: This sauce also goes well with cooked cabbage. VARIATIONS For the water, substitute pineapple juice. In Step 1, also add 1 tablespoon soy sauce. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“What gives us conviction of sin is not the number of sins we have committed; it is the sight of the holiness of God. #Martyn Lloyd-Jones”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 46
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 147.4mg
Potassium: 4.9mg
Carbohydrates: 11.3g
Fiber: <1g
Sugar: 9.4g
Protein: <1g