Cantonese Carrots And Green Peppers

• 2 1/2 Tbsp. sugar
• 2 1/2 Tbsp. cider vinegar
• 1 1/4 c. broth or low sodium bouillon
• 1 Tbsp. cornstarch
• 1 1/2 Tbsp. peanut or vegetable oil
• 1 clove garlic, minced
• 2 to 4 dried chili peppers
• 2 c. carrots, cut in 1/4-inch slices
• 2 c. green peppers, cut into 1-inch squares

1. In a small cup, mix sugar, vinegar and 3/4 cup broth.
2. In another small cup, mix the cornstarch with remaining 1/2 cup broth. Set both cups aside.
3. Heat oil in wok or large skillet over medium heat.
4. Add garlic and hot pepper.
5. Stir until garlic is tender. Add carrots and green peppers, stir-fry 2 minutes.
6. Reduce heat and add sugar-vinegar, cover and steam for 5 minutes.
7. Remove cover, stir in broth-cornstarch mixture.
8. Stir until sauce thickens.
9. One or 2 chili peppers leaves this dish still quite mild; four makes it hot and spicy.

sugar, cider vinegar, broth, cornstarch, peanut, clove garlic, chili peppers, carrots, green peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=941675 (may not work)