Carrots Chinoise

Carrots Chinoise

Carrots Chinoise


Makes 4 servings


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


  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.

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