Carrots Chinoise
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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