TLC Cooking "Carrots Chinoise"

Carrots Chinoise

Carrots Chinoise

YIELD Makes 4 servings
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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:

Cut carrots diagonally into thin slices.
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.
Add water; cover and cook about 4 minutes or until carrots are crisp-tender.
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

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