Stir fried carrots in a cinnamon marinade
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Dry white wine |
| 1 | cup | Fresh orange juice |
| 2 | tablespoons | Grated orange zest |
| 1 | teaspoon | Cinnamon |
| 6 | tablespoons | Olive oil |
| ¼ | cup | Chopped shallots |
| 12 | Garlic cloves, minced or pressed | |
| ½ | teaspoon | Dried thyme |
| 1 | teaspoon | Dried oregano |
| ½ | teaspoon | Ground coriander seeds |
| 1 | Bay leaf | |
| 1 | pounds | Carrots, peeled and sliced into 1/4 inch pieces |
| ¼ | cup | Golden raisins |
Directions
CINNAMON MARINADE
CARROTS
To make the marinade, combine the wine, orange juice and zest, and cinnamon in a nonreactive mixing bowl. Whisk in the oil a little at a time. Add the shallots, garlic, thyme, coriander, and bay leaf. Yield 2½ cups marinade.
Carrots: Place the carrots in a nonreactive container or a 1 gallon zip lock platic bag. Pour the marinade over the carrots and refrigerate for 4 to 6 hours. Remove the carrots from the marinade and set aside.
In a wok or deep sided saute pan, cook the marinade over high heat to reduce it to one third. Add the carrots to the pan and stir fry for 2 to 3 minutes. Stir in the raisins and cook until heated, 3 to 4 minutes. The carrots should be firm but not crisp. Yield 4 servings.
Source: Marinades by Jim Tarantino Posted to Kitmailbox by gigimfg@... on Jul 5, 1997