- 250 g (8 oz) carrots
- 4 Shallots
- 1 Clove garlic
- 1/2 Green or red chilli or
- 1 pn Of chilli powder
- 1 ts Dark soya sauce and 4 tb – water
- 2 tb Vegetable oil
Peel, wash, and cut the carrots into small sticks. Slice the shallots and chilli. Crush the garlic.
In a wok, heat 2 tablespoons 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 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.