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Title: Mexican Carrots Categories: Vegetable Yield: 4 Servings 4 lg Carrots 2 tb Olive oil 1 lg Onion; very thinly -sliced; separated in rings 1 pn Ground oregano; generous Freshly ground black pepper Thinly slice each carrot on the diagonal, rolling carrort a quarter-turn after each slice. Set aside. In a large, shallow skillet or a wok, heat oil over medium-high heat. Add onion and cook briefly; add carrots, oregano and pepper. Stir-fry 8 to 10 minutes or until vegetables are tinged with brown. Makes 4 servings. From the (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |