Sweet and Sour Carrots

6
Servings
30m
Prep Time
15m
Cook Time
45m
Ready In


"from libbies old newspaper clipping"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (145.7 g)
  • Calories 57
  • Total Fat - 0.3 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 383.6 mg
  • Total Carbohydrate - 13.5 g
  • Dietary Fiber - 3.1 g
  • Sugars - 7.9 g
  • Protein - 1.3 g
  • Calcium - 33.1 mg
  • Iron - 0.4 mg
  • Vitamin C - 42.5 mg
  • Thiamin - 0.1 mg

Step 1

Peel carrots and cut on the diagonal.

Step 2

In wok add 1 cup water add carrots. Cook them until barely tender. Add bell pepper that has been cut into 1 inch squares. Cook 3 minutes; drain wok . Set carrots and peppers aside.

Step 3

Drain pineapple, saving the juice. Add enough water to the juice to make 1/3 cup. Add salt, vinegar and soy sauce; put into wok. Cook until bubbly; add carrots and bell peppers; serve hot.

Tips & Variations


No special items needed.

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