Salteado rápido y picante de zanahoria de Sri Lanka.

Ingredientes

• Ingredients mentioned below use standard measuring cups and spoons.
• 2 tablespoons of oil
• 3 cloves of garlic sliced fine
• 1 medium-sized onion sliced fine
• 250 g of Carrots cut into matchstick strips(see notes on how to Julienne carrots)
• 1/2 teaspoon of turmeric
• 1/2 teaspoon of chilli flecks
• 1/4 cup of water
• 2-3 star anise
• Salt to season

Preparación

1. 1

   How to Julienne carrots.Wash and rinse carrot to remove any dirt.

2. 2

   Peel the skin off the carrots.

3. 3

   then cut off the top and bottom of the carrots.

4. 4

   Place the carrot on the chopping board and cut the carrot in half(lengthwise).

5. 5

   Further cut the halves lengthwise, you will now have four long slices of carrot.

6. 6

   Now carefully cut these four pieces into thin strips, you need to be careful here because your fingers will be placed very close to the sharp knife.

7. 7

   When done properly your carrot strips should look like long matchsticks which you can shorten by cutting into half which I have done here.

8. 8

   Julienne the carrots and set them aside(see notes above how-to).

9. 9

   Place a skillet or frying pan over medium heat and pour in the oil(2 tbsp)

10. 10

    Add in the garlic(3 cloves), onion(1 medium), turmeric(1/2 tsp), and sauté the ingredients until the onion turns translucent. 3 minutes.

11. 11

    Add the Julienne carrots, combine with ingredients in the pan for 5 minutes until the carrots are slightly soft.

12. 12

    Once the carrots are sautéed for 5 minutes, pour in the water(1/4 cup, add more water if cooking with baby carrots or chunky carrot slices, about 1/2 a cup)and add the star anise(2), chili flecks(1/2 tsp, add more to increase the spiciness of the dish).

13. 13

    let the carrots cook further over medium heat while being infused with the star anise flavor. Season with salt.

14. 14

    Cook and stir fry the carrots until water evaporates.

15. 15

    Season with salt if necessary and serve warm over a bowl of rice.