Carrots Chinoise

by the Editors of Easy Home Cooking Magazine

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Publications International, Ltd., the Editors of.  "Carrots Chinoise."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/carrots-chinoise-recipe.htm>  21 August 2008.

Carrots Chinoise Photo
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:
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