Stir Fried Carrots in a Cinnamon Marinade

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Stir Fried Carrots in a Cinnamon Marinade

 

1 1/2 cups dry white wine

1 cup fresh orange juice

2 tbsps. grated orange zest

1 tsp. cinnamon

6 tbsps. olive oil

1/4 cup chopped shallots

12 garlic cloves, minced or pressed

1/2 tsp. dried thyme

1 tsp. dried oregano

1/2 tsp. ground coriander seeds

1 bay leaf

1 lb. carrots, peeled and sliced into 1/4 inch pieces

1/4 cup golden raisins

 

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. 2 1/2 cups marinade.

 

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.

Serves 4.

 

 

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