Sweet And Sour Shredded Carrots Recipes

Steps:

• Place 1 in. of water and carrots in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Add green pepper. Cover and cook 3 minutes longer or until tender. Drain and set aside. , Drain pineapple, reserving juice; add enough water to the juice to measure 3/4 cup. Set pineapple aside. In a large saucepan, combine the sugar, cornstarch and salt. Stir in the pineapple juice mixture, vinegar and soy sauce until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in the reserved carrots and pineapple; heat through.

Steps:

• Boil sliced carrots until crips-tender; drain and remove from pan.
• In the same pan combine all other ingredients, cook over medium until bubbly.
• Add carrots back into the pan, stir and cook until heated through.

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients (mise en place).
• 3. Add the salt, sugar, and vinegar to a saucepan, over medium heat.
• 4. Stir until the mixture comes to a light simmer, and all the solids have been dissolved into the vinegar.
• 5. Remove from the heat, and add the shredded carrots.
• 6. Chef's Note: Allow the mixture to sit on your countertop for 60 minutes.
• 7. Drain and store in the fridge using an airtight container until ready for use.
• 8. PLATE/PRESENT
• 9. Use to brighten up an otherwise boring salad. Use to top your favorite burger or other sandwich. The possibilities are only limited by your imagination. Enjoy.
• 10. Keep the faith, and keep cooking.

Steps:

• In a small saucepan, combine vinegar, water, sugar and salt.
• Place over medium heat and cook, stirring occasionally, until sugar dissolves.
• Place carrots in a heatproof bowl and pour hot vinegar mixture over carrots.
• Add fish sauce, stir to combine, and let cool.
• Place in a covered container and refrigerate for up to a month.