President (Betty) Ford Sweet And Sour Carrots 1974
Created by dienia b on January 14, 2025
- Servings: 4
- Prep Time: 9m
- Cook Time: 30m
- Recipe #44041
Ingredients
- 1 pound carrots, unpeeled, cut on diagonal 1 inch long
- 1 garlic clove, smashed
- 1 teaspoon ginger, fresh, 2 thin slices
- 1 tablespoon oil
- Slurry
- 2 teaspoons sugar
- 2 teaspoons cornstarch
- 2 tablespoons white vinegar
- 1/4 cup water
- Water
- 1/2 cup water
- 1 teaspoon salt, to taste
- 1/4 cup water (if needed)
How to Make
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Step 1: Scrub and slice carrots, do not peel.
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Step 2: Pound garlic with flat side of cleaver.
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Step 3: Cut off 2 thin slices ginger.
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Step 4: Blend slurry ingredients together.
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Step 5: Heat oil in wok.
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Step 6: Toss in ginger and garlic and fry until they quit sizzling.
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Step 7: Remove.
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Step 8: Add carrots and stir fry for 2 minutes.
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Step 9: Add salt to taste and 1/2 cup water.
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Step 10: And cook until tender crisp, about 4 minutes.
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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).
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Step 12: Increase heat, and cook until you have a transparent sauce.
Nutritional Facts
- 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