Cutting Carrots for Sweet & Sour Chicken

Video Transcript

"Now that we've added all the flavors, to our cooking sauce, we can go ahead and finish up with our vegetables. We've cut our green pepper and now we're going to cut our red pepper. We're going to try and cut them, cut it at about the same size, as we did the green. Then when we're done, chopping both of these peppers, we'll scoop them up together and mix them and then we'll add them, to our sauce. We've been blanching our carrot for about four minutes now, so we're going to turn the heat off of that and then we're going to come over here and drain them out. I'm going to go over them, really quickly, with cold water, to stop them from cooking but also because we're going to bring them back over here, to our cutting board, and we're going to dice them up, about the same size as we did our two peppers. These should be very soft, right now. Once they're cut, we'll add those in, with our sauce and then we're going to measure out a teaspoon, of cornstarch, because we want this to be, a little bit, thicker as we cook it. We'll measure that out with the same amount, of water. We're going to stir, until the cornstarch, is all dissolved and this will look just like a little milky paste but this will really act to thicken up our sauce. We'll dump this in our sauce, we'll give it a stir and we'll turn our heat back up and simmer."