Sweet and Sour Carrots
Pineapple and bell peppers team up with carrots in a tasty sweet-and-sour sauce mixture. Add some chili garlic paste (sambal) if you'd like.
Ingredients
- 1 pound carrots, peeled and sliced (about 3 cups sliced)
- 1 tsp salt, for cooking the carrots
- 1 green bell pepper, seeded and cut in 1/2-inch to 1-inch squares
- 1 (8-ounce) can pineapple chunks, with juice
- 5 tbsp granulated sugar
- 1 tbsp cornstarch
- ¼ tsp salt
- 2 tbsp apple cider vinegar
- 2 tsp low sodium soy sauce
- ½ tsp chili garlic paste, or to taste optional
- finely chopped fresh cilantro or parsley, for garnish, optional
Recommended Equipment
Instructions
- Put the carrots in a medium saucepan and cover with water. Add 1 teaspoon of salt and bring to a boil over high heat. Cover, reduce heat to medium-low, and cook for about 15 minutes, or until just tender. Add the bell pepper and cook, covered, for 3 minutes longer. Drain.
- Drain the pineapple, reserving the juice. Add water to the juice to make 1/3 cup.
- In a saucepan, combine the sugar, cornstarch, and 1/4 teaspoon of salt. Stir in the pineapple juice mixture, the vinegar, and soy sauce, along with the chili garlic paste, if using. Cook over medium heat until thickened and bubbly, stirring frequently.
- Add the drained carrots, peppers, and the pineapple chunks. Heat through and transfer to a serving dish.
- Garnish with chopped cilantro, if desired.
Nutrition
Calories: 97kcalCarbohydrates: 24gProtein: 1gFat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 263mgPotassium: 285mgFiber: 3gSugar: 18gVitamin A: 12703IUVitamin C: 20mgCalcium: 28mgIron: 0.4mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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