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In Oriental cooking you often will come across the combination of these two ingredients. They are a perfect match, the orange juice bringing out the sweetness of the carrots.
Ingredients
2 tbsp sunflower oil
450 g/ 1 IB carrots, grated
225 g/8 oz leeks, shredded
2 oranges, peeled and segmented
2 tbsp tomato ketchup
1 tbsp demerara sugar
2 tbsp light soy sauce
100 g chopped peanuts
Heat the oil in a hot wok.
Add the carrot and leeks and stir-fry for 2 minutes.
Add the orange and heat through softly, trying not to break the orange segments as you stir.
Mix the tomato ketchup, sugar and soy sauce together in a small bowl.
Add the tomato and sugar mixture and stir-fry for another 3-4 minutes.
Transfer the stir-fry to a warm serving dish/bowls and sprinkle on the chopped peanuts. Do not allow to cool, serve immediately.
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