Sweet and Pungent Carrots

Total time: 20 minutes
    In a typical 'Chinese Dinner' these would be served as an accent dish.  For our Western dinner, we added more carrots and made it our vegetable side dish.

 Ingredients:

• 2 - 3 medium carrots
• 1/2 cup (4oz, 120ml) chicken stock
• Sweet and Pungent Sauce
• 1 tsp cornstarch (maizena, corn flour)
• 1 tbs sugar
• 1 tbs red wine vinegar
• 3 tbs water

 Instructions:

• Peel carrots and roll cut: cut the end off of the carrot at an angle, roll carrot 1/4 turn and cut next piece about 3/4 inch away at an angle, roll 1/4 and cut next piece, etc.  This gives you interesting looking pieces with lots of surface.
• Put carrots in a small saucepan, add stock and cook, covered, 15 - 20 minutes or until are done.
• Remove carrots, discarding stock.  Keep carrots warm.
• Add all ingredients for sauce to pan.  Heat, stirring constantly until thick and clear.
• Pour over carrots and serve.