Stir fried carrots in a cinnamon marinade

1 Servings

Ingredients

Quantity Ingredient
1½ cup Dry white wine
1 cup Fresh orange juice
2 tablespoons Grated orange zest
1 teaspoon Cinnamon
6 tablespoons Olive oil
¼ cup Chopped shallots
12 Garlic cloves, minced or pressed
½ teaspoon Dried thyme
1 teaspoon Dried oregano
½ teaspoon Ground coriander seeds
1 Bay leaf
1 pounds Carrots, peeled and sliced into 1/4 inch pieces
¼ cup Golden raisins

Directions

CINNAMON MARINADE

CARROTS

To make the marinade, combine the wine, orange juice and zest, and cinnamon in a nonreactive mixing bowl. Whisk in the oil a little at a time. Add the shallots, garlic, thyme, coriander, and bay leaf. Yield 2½ cups marinade.

Carrots: Place the carrots in a nonreactive container or a 1 gallon zip lock platic bag. Pour the marinade over the carrots and refrigerate for 4 to 6 hours. Remove the carrots from the marinade and set aside.

In a wok or deep sided saute pan, cook the marinade over high heat to reduce it to one third. Add the carrots to the pan and stir fry for 2 to 3 minutes. Stir in the raisins and cook until heated, 3 to 4 minutes. The carrots should be firm but not crisp. Yield 4 servings.

Source: Marinades by Jim Tarantino Posted to Kitmailbox by gigimfg@... on Jul 5, 1997

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