Sweet And Sour Carrots - cooking recipe

Ingredients

1 lb. carrots, diagonally sliced
1 medium pepper, cut into 1-inch cubes
1 (8 oz.) pineapple chunks, undrained
1/3 c. sugar
1 Tbsp. cornstarch
1/2 tsp. salt
2 Tbsp. soy sauce
2 Tbsp. vinegar

Preparation

Cook carrots in lightly salted water until just tender, about 15 minutes.
Add peppers.
Cover and cook 3 minutes.
Drain. Drain pineapple, reserving juice.
Add water to make 1/3 cup liquid.
In saucepan, combine sugar, cornstarch and salt.
Stir in juice, vinegar and soy sauce.
Cook and stir until bubbly. Stir in vegetables and pineapple.
Beat through.
Makes 6 servings.