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| Mexican Carrots Recipe |
Category: Vegetables
Rating:
N/A
Servings: 4
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Ingredients
4 large carrots
2 tablespoon olive oil
1 large onion; very thinly sliced; separ
1 pinch ground oregano; generous
1 freshly ground black pepper
Cooking Directions:
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 , by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
vegetables
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