Preparation Time: 20 minutes
Equipment: French Chef Knife, Cutting Board, Kitchen Machine food cutter, Large Skillet
Preheat oil in the Large Skillet over medium-high heat. Add garlic, ginger, and red pepper, stir well. Add carrots, chicken stock, soy sauce, cider vinegar, sugar, and stir. Bring to a simmer, cover (close vent) and reduce the heat to low. Cook about 10-12 minutes or until carrots are tender.
In a small bowl, combine cornstarch and water, stirring until smooth. Stir into spicy carrots and cook 1-2 minutes until slightly thickened.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 84; Fat Grams 2; Carbohydrate Grams 16; Protein Grams 2; Cholesterol mg 0; Sodium mg 641 (440 with homemade chicken stock).
THE POINT SYSTEM: Calorie Points 1; Protein Points 0; Fat Grams 2; Sodium Points 28 (18 with homemade chicken stock); Fiber Points 1; Carbohydrate Points1; Cholesterol Points 0.
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