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Grace Young'’s

Stir-Fried Balsamic Ginger Carrots

The carrots need to be cut as uniformly as possible so that all the vegetables cook in the same amount of time. If the carrots are skinny (about 1/2 to 3/4 inch in diameter), simply cut them into 2-inch pieces; if they’re medium (about 1 inch in diameter), cut lengthwise in half before cutting into 2-inch pieces; if they’re large (about 1 1/2 to 2 inches in diameter), quarter lengthwise before cutting into 2-inch pieces. Blanching the carrots reduces the amount of oil necessary to stir-fry. Mince the ginger by hand; if you use a grater or microplane, the ginger will be too wet and will spatter in the oil.

1 1/4 teaspoon salt

1 1/2 pounds carrots, cut diagonally into 2-inch pieces (about 5 cups)

1 tablespoon plus 1 teaspoon balsamic vinegar

1 tablespoon dry sherry

2 teaspoons soy sauce (low-sodium if desired)

3/4 teaspoon sugar

1/4 teaspoon freshly ground pepper

2 tablespoons peanut or canola oil

2 tablespoons minced ginger

2 tablespoons finely chopped chives

1. In a 3-quart saucepan, bring 1 1/2 quarts water to a boil over high heat. Add 1/2 teaspoon of the salt and the carrots and return to a full boil, about 5 minutes. Boil for 2 additional minutes. Drain the carrots in a colander, shaking well to remove excess water. Combine the vinegar, sherry and soy sauce in a cup. Combine the sugar, pepper and the remaining 3/4 teaspoon salt in a small dish.


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