CARROTS WITH CHILI AND PEANUTS

 

This sweet and spicy dish is the perfect thing to enjoy on a cool fall evening.

Yields1 Serving
 ¾ pound of carrots, cleaned and sliced on an angle about 1/8” thick
 3 Tablespoons olive or grapeseed oil
 1 clove minced garlic
 ½ teaspoon minced fresh ginger
 2 Tablespoons mushroom powder
 ¼ cup warm water
 1 teaspoon sweet ancho or other chili powder
 ¼ cup chopped peanuts
1

Warm oil in a wok or saucepan over high heat.

2

Reduce heat to medium low and add garlic and ginger. Cook for 1 minute.

3

Then add sliced carrots. Cook for 5 minutes, stirring occasionally.

4

Meanwhile, dissolve the mushroom powder into the warm water.

5

After the carrots have cooked for about 5 minutes, turn the heat up to medium. Add the mushroom powder and cook for 1-2 minutes. Add the chili powder and cook for 3-4 minutes, stirring occasionally.

6

Spoon carrots onto serving plate. Sprinkle the chopped peanuts on top.

CategoryCooking Method

Ingredients

 ¾ pound of carrots, cleaned and sliced on an angle about 1/8” thick
 3 Tablespoons olive or grapeseed oil
 1 clove minced garlic
 ½ teaspoon minced fresh ginger
 2 Tablespoons mushroom powder
 ¼ cup warm water
 1 teaspoon sweet ancho or other chili powder
 ¼ cup chopped peanuts

Directions

1

Warm oil in a wok or saucepan over high heat.

2

Reduce heat to medium low and add garlic and ginger. Cook for 1 minute.

3

Then add sliced carrots. Cook for 5 minutes, stirring occasionally.

4

Meanwhile, dissolve the mushroom powder into the warm water.

5

After the carrots have cooked for about 5 minutes, turn the heat up to medium. Add the mushroom powder and cook for 1-2 minutes. Add the chili powder and cook for 3-4 minutes, stirring occasionally.

6

Spoon carrots onto serving plate. Sprinkle the chopped peanuts on top.

CARROTS WITH CHILI AND PEANUTS