OCR Text |
Show CHINESE C ARROTS This recipe is called Chinese Carrots because the vegetables are still crisp since the cooking time is short and the flavors are skillfully blended. Melt one-fourth cup i 'i siicio Duuer in a largeskillet; add one-half cup finely chopped onion and cook until tender. Blend in two tablespoons brown sugar and one-half teaspoon salt. Add two cups coarsely shredded carrots. Toss lightly and cook until crisp but tender, about three to five minutes. Serve with a sprinkling of chopped fresh parsley. (4-5 servings.) |