Name: Mexican Carrots
Ingredients: 4 lg Carrots; 2 tb Olive oil; 1 lg Onion; very thinly sliced; separated in rings; 1 pn Ground oregano; generous; Freshly ground black pepper

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Mexican	Vegetable	4	Servings

INGREDIENTS

4	lg	Carrots
2	tb	Olive oil
1	lg	Onion; very thinly sliced; separated in rings
1	pn	Ground oregano; generous
		Freshly ground black pepper

INSTRUCTIONS

Thinly slice each carrot on the diagonal, rolling carrort a quarter-turn
after each slice. Set aside. In a large, shallow skillet or a wok, heat oil
over medium-high heat. Add onion and cook briefly; add carrots, oregano and
pepper. Stir-fry 8 to 10 minutes or until vegetables are tinged with brown.
Makes 4 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback).  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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