Ingredients:
- 3 cups of shredded carrots (about 3 big carrots shredded or 1 pack pre-shredded) -- the pre-shredded will come out crunchier or cook longer for more flavor -- don't mind the extra carrots in the picture!
- 3-5 cloves of garlic
- 2 green onion
- 1/3 inch ginger (or 1 tsp minced)
- 1 tbsp oil
- 1/3 lb ground pork (can also use 85% ground beef)
- 1/2 tsp fish sauce
- 1 tbsp cooking wine
- 1/2 tsp Chinese dark vinegar
- 2 tbsp soy sauce (regular)
- 1 tbsp dark soy
- 1/2 - 1 tsp pepper
- 1/2 tsp sesame oil
- 1/4-1/3 tsp sugar
- 1/2 tsp crushed red pepper if you like spicy
- Grate/shred carrots
- mince/chop finely the garlic and ginger
- chop the green onion
- heat the oil in a pan (have lid handy) then add the ground pork
- cook on medium until pork breaks apart and is no longer pink
- Add the green onion, garlic, and ginger
- Cook until flagrant
- Add Carrots
- Add in fish sauce, cooking wine, vinegar, soy sauce, dark soy sauce
- Add lid to the pan and let cook -- if too dry or if you like your dish saucy to go over rice, can add 1/3 cup water and double the sauce (liquids)
- Cook about 3-4 minutes, add in sugar, sesame oil, pepper (and red pepper if you like spicy), cook another 3 minutes, taste -- simmer longer if you like your carrots softer or if you are using pre-shredded, cook until carrots are to your desired consistency
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