| 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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