I discovered this great carrot recipe on Eating Well.  It just looked interesting so I had to give it a try.

Is it okay to I say that black bean garlic sauce is my new best friend?  Can I also let the record show that I dislike cooked carrots.  Um I mean disliked cooked carrots.   It was quite spicy, but I like it that way.  Tone down the amount of garlic sauce or omit the red pepper flakes and it will still be a huge hit.

On a side note and completely off subject, just a couple of nights ago, the hubby and I discovered that our Samsung TV screen looked like a dark black sky filled with twinkling stars.  The set is 6 years old.  Samsung says that our particular model has not had any problems with tiny white spots all over the screen.  But if you go to the on-line forums, hundreds of consumers have this exact same problem and Samsung just doesn’t care.  They say it’s not a defect and if we want to get it fixed we will have to pay for it. The estimated cost could be anywhere between 300 to 900.00 dollars.  We paid 900.00 for the set originally back in 2006.  I guess we are on the market for a new flat screen.  I am thinking 3D would be a nice upgrade since I have to go out and buy a new set anyway.  Sorry, I just had to vent.  Any suggestions on a brand other than Samsung of course.

Ingredients

Serves 4

1 PP per serving

• 5 or 6 carrots cut length-wise into 3 in x 1/4 in sticks
• 1 Tablespoon canola oil
• 1 Tablespoon Black bean garlic sauce
• 1 medium white onion, sliced into strips similar in size to the carrot sticks
• 1/8 teaspoon red pepper flakes
• 2 Tablespoon Rice Wine Vinegar

Directions

Combine vinegar and black bean-garlic sauce in a small bowl.

Heat 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 to 7 minutes.

Add the sauce and cook, stirring, until the vinegar has evaporated, 30 seconds to 1 minute.

Say hello to my new best friend!