This is a simple, healthy and quick vegetable side dish that compliments a variety of main-course meals. Be sure to add the scallion only at the last minute or two so it doesn’t wilt too much.
5 large carrots, peeled, cut into thirds and then cut into matchsticks
4 stalks scallion, roots trimmed, cut into thirds and then matchsticks
2 large shiitake mushrooms, washed, stems removed and sliced
3 cloves garlic, peeled and minced
1″ chunk of fresh ginger, peeled and minced
1 tbs. brown sugar
1 tbs. rice vinegar
2 tbs. soy sauce
Dash of sesame oil
1 tbs. peanut oil for frying
Prepare the vegetables and pat dry, so the stir-fry will be crisp and not soggy. Allow to warm up to room temperature. Mix the soy sauce, brown sugar and rice vinegar in a small bowl and set aside. Mince the garlic and ginger in a food processor and set aside.
Heat a wok until it just smokes over high heat – a drop of water should vaporize within one second when ready. Add the peanut oil to the sides of the wok and swirl to coat the surface. Add the garlic and ginger and quickly stir-fry for about ten seconds, until aromatic. Immediately add the carrot and mushrooms and stir-fry until lightly seared, about two to three minutes.
Add the soy-vinegar-sugar mixture and stir to incorporate. Reduce for one minute. Add the scallion and sesame oil and stir until just heated through. Remove from heat and serve immediately.