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Carrots Chinoise


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Rate this recipe 4/5 (1 Votes)


  • 8 oz medium carrots, peeled
  • 2 tsp vegetable oil
  • 1/4 c. water
  • 1 c, 8 oz, sliced water chestnuts, drained
  • 1 pkg., 6 oz, frozen chinese pea pods, partially thawed
  • 1 tsp dark sesame oil
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • black sesame seeds optional


Servings 4
Preparation time 5mins
Cooking time 10mins


Step 1

1. Cut carrots diagonally into thin slices.

2. Heat wok over medium-high heat 1 minute. Drizzle vegetable oil into wok. Add carrots; stir-fry until lightly browned. Reduce heat to medium. Add water; cover and cook 4 minutes or until carrots are crisp-tender.

3. Add water chestnuts, pea pods, sesame oil, salt and pepper; stir fry until heated through. Garnish with sesame seeds, if desired.


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