Carrots stir-fried with ginger and gingko nuts

Carrots stir-fried with ginger and gingko nuts

By
From
The Real Food of China
Serves
4-6
Photographer
Leanne Kitchen

Ingredients

Quantity Ingredient
110g gingko nuts
500g carrots, peeled
2 1/2 tablespoons peanut oil
2 tablespoons ginger, finely shredded
2 1/2 tablespoons Chicken stock
1 1/2 tablespoons shaoxing rice wine
1 tablespoon light soy sauce
large pinch sugar

Method

  1. Put the gingko nuts in a heatproof bowl, cover with boiling water and soak for 30 minutes, then drain well.
  2. Thinly slice the carrots into rounds. Heat the oil in a wok over a medium–high heat, then add the carrots and ginger and stir-fry for about 4 minutes, or until the carrots are cooked but still a little crisp. Add the gingko nuts, stock, rice wine, soy sauce and sugar and stir-fry for about 3 minutes, or until the liquid has reduced by about half and the gingko nuts are heated through. Transfer to a bowl and serve.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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