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Yield: 1 servings
[edit] Ingredients
2 |
teaspoons vegetable oil |
1 ½ |
teaspoons minced ginger |
4 |
pounds med carrots, cut crosswise into ¼ inch rounds OR 1 baby carrots |
½ |
pound jicama, peeled, sliced ¼ inch thick and cut into matchstick |
|
strips |
⅓ |
cup water |
1 ½ |
teaspoons sugar |
¼ |
teaspoon salt |
¼ |
teaspoon pepper |
1 ½ |
teaspoons toasted sesame seeds |
[edit] Preparation
Step 1 |
Heat oil in wide frying pan over high heat. Add ginger and cook 10 seconds. |
Step 2 |
Add carrots, jicama, water, sugar, salt and pepper. Bring to a boil; reduce heat, cover and simmer until carrots are tender and pan juices have evaporated, about 18-20 minutes. If pan appears dry before carrots are cooked, add a few drops of water. Stir in sesame seeds before serving. |
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