Rice Vinegar Carrots (米醋紅蘿蔔, Mai5 Cou3 Hung4 Lo4 Baak6)

Whenever I need a quick dish and the only vegetable in my refrigerator is carrots, this is the dish I make. The carrots are just cooked with seasoned rice vinegar and sesame oil. Seasoned rice vinegar has sugar and salt added, so if you just have (unseasoned) rice vinegar, just add a pinch of sugar and salt. Since the carrots are sweet, you get a sweet and sour flavor in the completed dish. This is about as simple as it gets.

Enjoy!

Ingredients

1 lb.	500 g.	Carrots (紅蘿蔔, hung4 lo4 baak6), cut into thin pieces
1 Tbs.	15 ml.	Seasoned rice vinegar (米醋, mai5 cou3)
1 Tbs.	15 ml.	Sesame oil (麻油, maa4 jau4)
		Oil for cooking

 

Equipment

14 in.	35.5 cm.	Wok or pan

 

Instructions

1. Wash and cut the carrots into thin pieces.
2. Prepare and mix the sauce in a small bowl: add the seasoned rice vinegar and sesame oil. If you use (unseasoned) rice vinegar, add a pinch of sugar and salt to the mixture.
3. Heat a wok or pan over high heat and before adding oil. Add the carrot pieces to the wok in a single layer on the bottom and brown the outside. Add the sauce ingredients to the wok and stir fry the ingredients together. Put the cooked ingredients into a serving dish.