mexican carrots
- Categories
- Vegetable
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 4 larges | Carrots |
| 2 tablespoons | Olive oil |
| 1 large | Onion; very thinly sliced; separated in rings |
| 1 pinch | Ground oregano; generous |
| Freshly ground black pepper |
Thinly slice each carrot on the diagonal, rolling carrort a quarter-turn after each slice. Set aside. In a large, shallow skillet or a wok, heat oil over medium-high heat. Add onion and cook briefly; add carrots, oregano and pepper. Stir-fry 8 to 10 minutes or until vegetables are tinged with brown.
Makes 4 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .
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