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Sweet and Sour Carrots

This is my new favorite way to cook carrots.
serves 4

combine in a small bowl:
1/4 cup vegetable (or chicken) broth
2 tablespoons rice wine vinegar
2 tablespoons sugar
1 tablespoon cornstarch

Heat a wok over high heat;when wok is hot, add 1 tablespoons vegetable oil. When the oil is hot, add 4 medium size carrots (sliced diagonally into 1/4 inch slices) and1 small onion (cut in half then cut crosswise into 1/4 inch slices) stir-fry for 1 minute.
Add an 3 tablespoons water, reduce heat to medium, cover and cook until carrots are cooked but still crisp.
Stir the cornstarch mixture, pour into wok, stir until the sauce thickens.

About Theresa Diaz Gray

Born in New York City, I grew up in California, and have lived in 3 countries and 6 states. I'm a first generation Cuban-American who lives in Merida, Yucatan, Mexico. I'm committed to living an abundant and creative life and helping others do so too through DIY!


  1. Hi Leslie, tell me how it turns out! I am off to your recipe blog to check it out!

  2. I cannot wait to try this! I have an award for you on my recipe blog!:)

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