Sweet and Sour Carrots
Recipe: #14362
September 24, 2014
Categories: Side Dishes, Pineapple, Carrot, Chinese, Christmas, Easter, Passover, Sunday Dinner, Wok/Stir-Fry, Fat Free, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Vegetarian Dinner, more
"from libbies old newspaper clipping"
Original is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
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