Ginger Sauteed Carrot and Potato Slivers
one of my favorite simple chinese dishes is sauteed carrots, which my mom used to make all the time. the natural carmelization makes me so happy and the color is really pretty. this dish came out of my love for my julienne peeler and my need to put ponzu on everything.
- Ready In:
- 1 large potato, peeled and julienned
- 3 medium carrots, julienned
- 1 green onion, sliced diagonally
- 1 inch ginger, finely chopped
- 2 tablespoons ponzu sauce
- 2 tablespoons olive oil
- julienne potato and carrots with a julienne peeler, in the lengthwise direction. use only the outer layer of the carrot, the meat of the carrot as the chinese call it, because the inner circulatory portion is useless and fibrous.
- heat up enough vegetable oil to cover the bottom of the pan and heat until very hot.
- saute carrot and potato slivers with the white part of the green onion. salt to taste, add ginger and cover.
- cook on medium, stirring ocasionally until both are soft.
- remove from heat and add green onion tops and drizzle with ponzu. mix well and cover until serving.