Preparation time: About 10 minutes
Cooking Time: 8 minutes
1/4 cup vegetable broth
2 Tbs each vinegar and firmly packed brown sugar
1 Tbs cornstarch
1 Tbs olive oil
1 lb carrots (about 4 medium-size), cut into 1/4 inch thick slanting slices
1 onion, small, cut in half, then cut crosswise into 1/4 inch thick slices
3 Tbs vegetable broth
Minced, fresh parsley (optional)
In a small bowl, stir together the 1/4 cup broth, vinegar, sugar and cornstarch and set aside.
Place wok or large frying pan over high heat. When pan is hot, add oil. When oils is ot, add carrots and onion and stir-fry for 1 minute. Add the 3 tablespoons broth and reduce heat to medium. Cover and cook until carrots are tender-crisp to bite. Increase heat to high. Stir cornstarch mixture and pour into pan. Stir until the sauce boils and thickens. Season to taste with salt. Sprinkle with fresh parsley if desired.
NOTE: This can be used as a delicious side dish and the sauce compliments cauliflower and green beans too.
To make this a heartier main meal, add more veggies of your liking. Choose cauliflower and/or green beans above or take your pick from squash, mushrooms, broccoli, eggplant and so many others. Make the combination your own.
Source: The Complete Wok Cookbook from Sunset Books