8 oz. carrots, sliced into 1/4″-1/2″ rounds (I like to bias cut mine to make them longer, like above)
Add to saucepan of boiling, salted water.
Boil for 3-4 minutes, then drain immediately.
Heat in a wok or sautêe pan over medium-high heat:
2 tbs neutral oil such as sunflower or vegetable
When the oil is quite hot, add :
1 tbs of coriander root paste (see below)
Stir-fry for one minute, then quickly add the boiled carrots.
Stir-fry or toss vigorously for one minute.
2 tbs sherry or cooking wine
1/2 tsp of sugar
Stir or toss vigorously for one minute or until the alcohol evaporates
1/2 tsp of freshly toasted and crushed coriander
salt and freshly ground black pepper to taste
Cut the heat and serve immediately or cover and keep warm, garnish with abundant cilantro / fresh coriander. This is best hot, but also good at room temperature.
Coriander Root Paste :
Combine in a mortar and pestle :
1/2 oz finely chopped coriander roots (roots of one bunch)
few pinches kosher salt
few grinds of black pepper
2 cloves of garlic
Mash to desired consistency. To get a more paste-like consistency, you can add more salt. This should make about two tablespoons. It can be kept for a great while if salt or oil are added. You could of course also make this in a small food chopper / processor.
This is a simple and versatile dish that could accompany many different types of cuisine. It is most definitely for lovers of coriander though! The roots add a sophistication to the flavor that there is no substitute for.
This recipe accounts for about 2 servings as a side dish, but can be easily multiplied.
Key : The key to this recipe is to have everything prepared and move swiftly during the stir-fry stage.