- 2 teaspoons sesame oil
- 1 shallot, sliced
- 1 tablespoon grated ginger root
- 4 medium carrots, scrubbed and grated (about 4 cups)
- 1 tablespoon umeboshi plum vinegar or brown rice vinegar
- Black sesame seeds and chopped scallion for garnish (optional)
Add carrots; increase heat, and sauté quickly, stirring often, for 2-3 minutes, until carrots are crisp-tender.
Add vinegar, cook one more minute, and serve, garnished with black sesame seeds and chopped scallion.
Copyright 2009 by Jen Hoy