Ingredients
- Servings: 2
- 8 ounces carrots
- 4 shallots, sliced
- 1 garlic clove, crushed
- 1 teaspoon chili powder
- 4 tablespoons chicken stock
- 2 tablespoons vegetable oil
Recipe
- 1 peel carrots and cut into small sticks.
- 2 heat vegetable oil and saute shallots and chili for 1 minute.
- 3 add garlic and carrots.
- 4 stir mixture for 1 minute, then add stock.
- 5 cover and cook for an additional 6 minutes. add salt to taste.
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