Ingredients
Makes 8 servings
Peel and cut 4 medium carrots into long matchstick-size pieces. Heat 1 tablespoon toasted sesame oil in a large skillet, preferably nonstick, over medium heat. Add carrots and cook, stirring occasionally, until just tender, 3-4 minutes. Season with kosher salt and freshly ground black pepper.
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Reviews (6)
Back to TopBest way to treat the carrots is with a medium coarse cutter on a mandoline producing matchsticks as long as the carrot was - good balance of texture with surface area to absorb the flavour of the sesame.
wspohn4
Vancouver BC
10/23/2017
This could use a little more oil than the recipe calls for. I used my spiralizer to noodle the carrots for the right cut. I'd also cook it a few more minutes with the lid on for a minute or two just to bring a wilt to the carrots.
mrkevin
Gurnee, IL
5/3/2016
Simple and tasty. Used a knife instead of a vegetable peeler to get a little thicker cut because we like our carrots to stay crispy.
Anonymous
Houston, TX
10/28/2014
Simple and quite good. I've used the vegetable peeler trick on salads. I would not recommend it here. This is to be a chinese shred so the carrots have with some texture and crunch. Then you get more than just the presentation.
pjwuebker
This month in Fiji
9/19/2014
Nothing special about this recipe except for the presentation. Use a potato peeler to get nice long thin carrots. Rotate the carrot as you are peeling to reduce width.
dherron
Grand Rapids, MI
11/13/2013
This is so easy, but really tasty. We just shredded the carrots in a food processor and it was so easy.
NikiT
Atlanta, GA
1/30/2013
