From Eating Well, September/October 2009
2 tbsp distilled white vinegar
1 tbsp black bean-garlic sauce
1 tbsp canola oil
1 pound carrots (5-6 medium), cut lengthwise into 3-by-1/4 inch sticks
1 medium white onion, thinly sliced
1/2 tsp crushed red pepper, or to taste
Combine vinegar and black bean-garlic sauce in a small bowl.
Hat oil in a large skillet over medium high heat. Add carrots, onion, and crushed red pepper and cook, stirring often, until the vegetables are beginning to brown, 5-7 minutes. Add the sauce and cook, stirring, until the vinegar has evaporated, 30 seconds-1 minute.