Mexican carrots

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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