A Pound of Carrots

This recipe comes from the old cookbook The Heart of the Plate by Mollie Katzen. I originally checked it out from the library and then ordered a used copy on Amazon. (Not my preferred, I’d rather use bookshop.org but Amazon was the only place I could find it.) I am still surprised when I find veggie recipes I love. I try to be healthy and eat lots of veggies, but it’s hard. So when I find a new, and unusual recipe I am delighted, even a little shocked. This recipe has lots of flavor, color, and interesting textures too. It looks like a long list of ingredients but it’s really a snap. Give it a go.

Gingery Sweet-and-Sour Stir-Fry with Carrots, Pineapple, Pepper, & Walnuts Page 332

1 cup pineapple or orange juice

1 tsp minced or crushed garlic

1/2 tsp BOTH lemon and orange zest (I always use more)

1 tsp soy sauce

1 tsp cider vinegar

1 tsp salt (divided half and half)

1 Tbsp cornstarch

1 Tbsp grapeseed, canoloa, or peanut oil

1 medium red onion cut into 1-inch squares (about 1/1/2 cups)

1 Tbsp finely minced fresh ginger

1 pound carrots about four large ones cut into ovals (I used a bag of the baby carrots and julienned them)

1 medium red or yellow bell pepper cut into 1-inch squares

2 cups fresh or canned pineapple (I used the fresh cut from the produce section)

1 cup walnuts

1. Pour the juice into a a 2-cup measure with a spout. Add the garlic, zests, soy sauce, vinegar, and 1/2 tsp salt and whisk to blend.

2. Place the cornstarch in a small bowl and pour just enough juice to cover the mixture. Whisk gently until the cornstarch is completely dissolved, then stir this slurry into the juice mixture. (This prevents lumps!) Set the cup aside near the stove, leaving in the whisk.

3. Place a large skillet or wok over medium heat for about a minute, then add the oil and swirl to coat the pan. Heat for another 30 seconds, then toss in the onion and ginger and turn up the heat to high. Stir-fry for about 30 seconds, until the onion glistens, then toss in the carrots and the remaining 1/2 tsp of salt and stir-fry for about 2 minutes, or until the carrots just begin to soften. Add the bell pepper and stir-fry for another minute. Add the pineapple chunks and stir-fry about 30 seconds to heat through.

4. Whisk the juice mixture from the bottom to reincorporate the corn starch, and pour it all into the pan. Keep stir-frying for another minute or so, until the sauce coats the veggies and becomes thick and shiny. Serve right away, topped with the walnuts.