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2. Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the ginger and stir-fry no more than 10 seconds, until the ginger is fragrant. Add the carrots and stir-fry for 1 minute, until the carrots are well coated in oil and ginger. Swirl the vinegar mixture into the wok, sprinkle with the sugar mixture, and stir-fry for 1 minute, until the carrots are crisp-tender. Immediately transfer to a serving bowl and sprinkle with chives.
Advance preparation: You can make this dish earlier in the day and reheat in a medium oven.
Yield: 8 servings.
Carrot Spread (From: Rose Valley Farm CSA Cookbook)
1/4 cup onion, chopped
1 garlic clove, chopped
4 Tbsp Extra Virgin Olive Oil (EVOO)
1 tsp curry powder
1/2 tsp ground cumin
1 cup carrot, cooked and sliced
1/3 cup cooked or canned kidney beans
1/4 tsp salt.
In a skillet, combine onion, garlic and 2 Tbsp EVOO. Cook, stirring until golden. Add curry and cumin, cook 1 minute. In a food processor, puree onion mixture with carrots and kidney beans. With motor running, gradually add remaining 2 Tbsp EVOO through the feed tube. add salt.Transfer to a small bowl and smooth top with spatula, . Serve as a spread with crackers or crusty bread.