Cantonese Carrots And Green Peppers

1. 1

   In a small cup, mix sugar, vinegar and 3/4 cup broth.

2. 2

   In another small cup, mix the cornstarch with remaining 1/2 cup broth. Set both cups aside.

3. 3

   Heat oil in wok or large skillet over medium heat.

4. 4

   Add garlic and hot pepper.

5. 5

   Stir until garlic is tender. Add carrots and green peppers, stir-fry 2 minutes.

6. 6

   Reduce heat and add sugar-vinegar, cover and steam for 5 minutes.

7. 7

   Remove cover, stir in broth-cornstarch mixture.

8. 8

   Stir until sauce thickens.

9. 9

   One or 2 chili peppers leaves this dish still quite mild; four makes it hot and spicy.

* Per serving · 4 servings · Values may vary.

No additional tips available.