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Carrots Chinoise
Yield: Makes 4 servings
Ingredients:
8
ounces medium carrots, peeled
2
teaspoons vegetable oil
1/4
cup water
1
can (8 ounces) sliced water chestnuts, drained
1
package (6 ounces) frozen Chinese pea pods, partially thawed
1
teaspoon dark sesame oil
1/2
teaspoon salt
1/8
teaspoon black pepper
Preparation:
1.
Cut carrots diagonally into thin slices.
2.
Heat wok over medium-high heat 1 minute or until hot. Drizzle vegetable oil into wok and heat 30 seconds. Add carrots; stir-fry until lightly browned. Reduce heat to medium.
3.
Add water; cover and cook about 4 minutes or until carrots are crisp-tender.
4.
Add water chestnuts, pea pods, sesame oil, salt and black pepper; stir-fry until heated through. Transfer to serving dish.
This recipe appears in:
Chinese
