Stir-Fried Spicy Carrots

The European carrot is now the standard in China and in Chinese cookery, although the Chinese do cultivate a larger version which is also quite sweet. Because of their distinctive taste and colour, carrots combine well with other seasonings and herbs, in this case the pungent flavours of ginger, black beans, garlic and dried chillies. The carrots are first roll cut and then blanched. The final step of stir-frying sears the spices and allows the