Asian Carrot Sticks
Dinner parties at Tim and John's are always special. From Italian Summer Solstice parties to Chinese New Year's celebrations, they always do it up. I adjusted this recipe of theirs to give it a bit of a Thai taste.
INGREDIENTS | SERVES 4–6
- 1 pound thin carrots, peeled and cut into quarters lengthwise
- 4 tablespoons water
- 4 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons rice vinegar
- ⅛–¼ teaspoon cayenne pepper
- ½–½ teaspoons paprika
- ½–1 teaspoon Chinese 5-spice powder
- 3 tablespoons chopped cilantro
- Salt and pepper to taste
Place the carrots in a pan large enough to hold them comfortably.
Cover the carrots with water and bring to a boil over high heat. Drain the carrots and return them to the pan.
Add the 4 tablespoons of water, the olive oil, and the garlic; bring to a boil, reduce to a simmer, and cook until just tender. Drain.
In a small bowl, stir together remaining ingredients; pour over the carrots, tossing to coat.
Season to taste with salt and pepper.
The carrots may be eaten immediately, but develop a richer flavor if allowed to marinate for a few hours.