| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Indo | Indonesian, Vegetables | 2 | Servings |
INGREDIENTS
| 8 | oz | Carrots |
| 4 | Shallots | |
| 1 | Garlic clove | |
| 1/2 | Thai chilli | |
| 4 | T | Stock |
| 2 | T | Ghi |
| 1986 | er Jen Kuiper |
INSTRUCTIONS
Peel, wash, and cut the carrots into small sticks. Slice the shallots and chilli. Crush the garlic. In a wok, heat 2 table-spoonfuls of vegetable oil or clarified butter. Saute the slice shallots and chilli for 1 minute, then add the garlic and the carrots. Stir continuously for a minute or so and then put in the stock, or soya sauce and water. Cover and continue to cook for 4 minutes. Uncover, taste, and add salt if necessary. Cook for a further 2 minutes, stirring all the time. Serve hot. From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London,
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Nutrition (calculated from recipe ingredients)
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Calories: 640
Calories From Fat: 18
Total Fat: 2.1g
Cholesterol: 1.9mg
Sodium: 416mg
Potassium: 3053.7mg
Carbohydrates: 146.7g
Fiber: 3.2g
Sugar: 6.1g
Protein: 21.7g