President (Betty) Ford Sweet And Sour Carrots 1974
"From Look Who's Cooking cookbook (1974). The recipe is in the directions I'm not sure about the last 1/4 cup of water"
Original is 4 servings
Ingredients
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- Slurry
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- Water
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Nutritional
- Serving Size: 1 (189.7 g)
- Calories 92.4
- Total Fat - 3.7 g
- Saturated Fat - 0.5 g
- Cholesterol - 0 mg
- Sodium - 662.5 mg
- Total Carbohydrate - 14.5 g
- Dietary Fiber - 3.2 g
- Sugars - 7.5 g
- Protein - 1.1 g
- Calcium - 41.5 mg
- Iron - 0.4 mg
- Vitamin C - 6.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Scrub and slice carrots, do not peel.
Step 2
Pound garlic with flat side of cleaver.
Step 3
Cut off 2 thin slices ginger.
Step 4
Blend slurry ingredients together.
Step 5
Heat oil in wok.
Step 6
Toss in ginger and garlic and fry until they quit sizzling.
Step 7
Remove.
Step 8
Add carrots and stir fry for 2 minutes.
Step 9
Add salt to taste and 1/2 cup water.
Step 10
And cook until tender crisp, about 4 minutes.
Step 11
Reduce heat, add 1/4 cup water and make a well in center and add slurry (I would add slurry 1st and if more water is needed would add then).
Step 12
Increase heat, and cook until you have a transparent sauce.
Tips
No special items needed.
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