Sweet And Pungent Sauce For Carrots Food

SWEET-AND-SOUR CARROTS

Steps:

• Halve 1 pound carrots lengthwise and cut into 3-inch pieces; steam until tender, about 15 minutes. Meanwhile, simmer 2 tablespoons cider vinegar, 1 tablespoon olive oil, 2 teaspoons sugar, 1 smashed garlic clove and a pinch of salt until syrupy, about 3 minutes. Add a pinch of red pepper flakes. Season the carrots with salt and drizzle with the sweet-and-sour sauce. Top with chopped parsley.

SWEET-AND-PUNGENT SAUCE FOR CARROTS

Steps:

• 1. Combine all ingredients in a saucepan. Cook, stirring, over medium heat until sauce thickens and is smooth. 2. Pour over cooked carrots and serve. NOTE: This sauce also goes well with cooked cabbage. VARIATIONS: * For the water, substitute pineapple juice. * In step 1, also add 1 tablespoon soy sauce. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

SWEET-AND-PUNGENT SAUCE COMBINATIONS

Steps:

• POSSIBLE COMBINATIONS FOR SWEET-AND-PUNGENT SAUCES FOR CHICKEN LIVERS: scallions, ginger root, carrots, green peppers, sweet mixed pickles FOR FISH AND FISHBALLS: ginger root or pickled ginger carrots, turnips and onions. Or green pepper, pineapple chunks, tomatoes, pickles. (You may also add roast pork, sliced, diced or slivered, when adding the vegetables.) FOR PORK: green peppers, pineapple chunks, tomatoes, lichee fruit, molasses FOR SHRIMP:bamboo shoots, crab apples, green peppers, tomatoes, pineapple chunks, catsup FOR SPARERIBS: carrots, green peppers, honey, pickles, tomatoes, pineapple chunks FOR WONTONS: onions, pineapple chunks, tomatoes, green peppers, bamboo shoots, pickles, mushrooms, roast porkThe Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

BROWN SUGAR-GLAZED CARROTS

Steps:

• Heat 1 inch water to boiling in 3-quart saucepan. Add carrots and, if desired, 1/2 teaspoon salt. Cover and heat to boiling; reduce heat. Simmer covered 12 to 15 minutes or until carrots are tender.
• While carrots are cooking, heat brown sugar, butter, orange zest and 1/2 teaspoon salt in 10- or 12-inch skillet over medium heat, stirring constantly, until sugar is dissolved and mixture is bubbly. Be careful not to overcook or the mixture will taste scorched. Remove from heat.
• Drain carrots. Stir carrots into brown sugar mixture. Cook over low heat about 5 minutes, stirring occasionally and gently, until carrots are glazed and hot.