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Ingredients
1/4 cup chicken broth
2 tablespoons vinegar
2 tablespoons firmly packed
brown sugar
1 tablespoon cornstarch
1 tablespoon salad oil
1 pound carrots (about 6
medium-sized), sliced diagonally into 1/4-inch pieces
1 small onion, cut in half, then
cut crosswise into 1/4-inch thick slices
3 tablespoons chicken broth
salt
minced fresh parsley (optional)
Directions
In a small mixing bowl, whisk
together the 1/4 cup of broth, vinegar, sugar and
cornstarch. Set aside.
Place a skillet or wok over high
heat. When skillet or wok is hot, add oil. When oil is hot,
add carrots and onion and stir-fry for about 1 minute. Add
the 3 tablespoons broth and reduce heat to medium. Cover and
cook until carrots are tender-crisp to bite (about 4
minutes).
Increase heat to high. Stir
cornstarch mixture again, then add to carrots and onions.
Cook, stirring gently, until sauce boils and thickens.
Season to taste with salt. Sprinkle parsley on top if
desired.
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