Recipe#25167

Title: Oseng-Oseng Wortel (Stir Fried Carrots)

From: Lisa Clarke 
Date: Fri, 01 Aug 1997 09:57:42 EDT 
From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London,
  1986."
  
  From: Stephen Ceideburg
  Date: Wed, Oct 7, 1992
  
  This one looks kind of nice.  Hmmm.  I haven't tried hubby on carrots
  recently (he's been eating a lot of previously verboten food items
  lately. . .) but I might give these a shot.
  
  * The Polka Dot Palace - The BBS for Homemakers!  1-201-822-3627
  * Posted by FAYLEN on 08-16-95

Yield: 2 Servings
 
      8 oz Carrots
      4    Shallots
      1    Clove garlic
    1/2    Green or red chilli OR
      1 pn Chilli powder
      4 tb Good stock or
      1 ts Dark soya sauce and
      4 tb Water
      2 tb Vegetable oil or clarified
           -butter
 
  These are carrots, cut into matchsticks and cooked in a little oil or
  butter. The word wortel doesn't sound Indonesian and isn't. It is
  borrowed from the Dutch name for the carrot, since it was the Dutch
  who introduced this vegetable to Indonesia.
  
  Peel, wash, and cut the carrots into small sticks. Slice the shallots
  and chilli. Crush the garlic. In a wok, heat 2 table- spoonfuls 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 stock, or 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.
  
  To serve two