Besides the infamous American carrot cakes and carrot soups, what other dish have carrots been in the limelight? Okay...basically none, not much that I can think of. Most of the time, carrots are mainly used to flavor roast, stews and soup which is always chucked away in the end or mashed up and disintegrated till you don't even notice. In most Chinese cuisines, carrots are to compliment color in a dish where is it cut up fancy and pretty. Remember those old school carrot cravings of dragons/ phoenixes creature or rosettes at the side of the plate? 
I am not a carrot fan. I hated carrots! ...Until one day I tried the Shanghainese stir fry carrots. In fact, this is one of the cheapest vegetable side dish ever to compliment any meaty dish. There's not much ingredients and steps to make this dish which is a perfect asian-style side vegetable dish which makes it super easy. There's only carrots and more carrots plus garlic, salt, white pepper and some chicken stock granules. The only thing that requires some skills is chopping the carrots really super fine, so they cook quickly with a little crunch.
This welcoming bright orange is one of those multiple side dishes you'll find when you go to dine at shanghainese home which. The colors of sunset at dinner time. It's a wonder how a simple dish like this could turn out addictive. Maybe it's knowing that it's healthy and good for you or its the natural sugars that caramelized in a hot wok that makes it so delicious, simple and unique.
Ingredients
Serves as a vegetable side
2 carrots, fine julienne
4 garlic cloves, finely minced
1.5 teaspoon finely ground white pepper
1 teaspoon chicken stock granules/powder
1-2 tablespoon water
2 tablespoon canola oil
Salt to taste
Garnish with some scallions and chili slices.
Method
Heat the oil in a very hot wok. Add carrots, garlic, pepper and stock powder. Stir fry quickly carrots till tender with some parts caramelized. Add a little water to bring the flavors together and season to taste.
- till next post, ss.
Labels: carrots, cold dish, recipe, shanghainese, side dish, stir fry, vegetarian
Besides the infamous American carrot cakes and carrot soups, what other dish have carrots been in the limelight? Okay...basically none, not much that I can think of. Most of the time, carrots are mainly used to flavor roast, stews and soup which is always chucked away in the end or mashed up and disintegrated till you don't even notice. In most Chinese cuisines, carrots are to compliment color in a dish where is it cut up fancy and pretty. Remember those old school carrot cravings of dragons/ phoenixes creature or rosettes at the side of the plate? 
