Carrot stir-fry

 

This is the healthiest lunch I could think of today to compensate for a weekend full of snacking.  Luckily this stir-fry tastes great as well, full of ginger and turmeric, so my taste buds are not feeling too deprived.  For one decent sized single serve or for two as a side, you will need:

2 large carrots (around 150 grams in total), sliced thinly with a julienne peeler

2 teaspoons of oil

2 spring onions, finely sliced

1 inch square piece of ginger, finely sliced 

1 green chilli, finely sliced

1/2 teaspoon of mustard seeds

1/2 teaspoon of cumin seeds

1/2 teaspoon of turmeric

1/2 teaspoon of salt

1/2 teaspoon of raw sugar

a splash of white wine vinegar or lemon juice

dried fried shallots and/or toasted peanuts to garnish 

Slice the carrots, ginger, spring onions and chilli as finely as you can into matchstick lengths.

Heat oil in a wok or frying pan, throw in mustard seeds and cumin and wait until they start to pop, then add the spring onion, ginger and chilli.  After a few seconds and you start to smell the ginger cooking, add the carrot followed by the turmeric, salt and sugar, and stir-fry rapidly for a minute - not too much longer as you don't want everything to overcook or go mushy.  Turn off the heat, taste for salt and sugar and add a splash of white wine vinegar or a good squeeze of lemon juice.  Serve topped with friend shallots and/or some toasted peanuts for a bit of added crunchiness.