Friday, March 6, 2009

Carrots & Onions, simple asian style

Soft, sweet, and slightly salty. I made this one on the run and out the door!

It's a "stir fry," but I don't believe in wokking onions, because they just get burnt without getting soft and sweet. Same with carrots. So, here is my asian sautee of sweet root vegetables, adaptable to pretty much anything:

peanut oil
1 medium carrot
1/2 onion
sesame oil
soy sauce
sugar (you probably don't need it if you don't have my sweet tooth)
a few big pinches of sesame seeds

  1. Heat peanut oil in a heavy pan. Chop onion. As you chop them, add them to the pan in batches, so it stays hot all the time. Do the same to the carrot. Small pieces cook faster, and that's what we're going for here. Cover for a few minutes and wash the dishes.
  2. When vegetables are about soft enough, stir in a dash each of sesame oil, soy sauce, and the optional pinch of sugar. Mix in sesame seeds for garnish and extra flavor. Serve!

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