Spicy carrots

This was more of a happy coincidence, experiment, than actual cooking by the book. We bought cuttlefish at the market, and then fresh carrots and beans. And logic said we need to prepare a lovely dinner with these ingredients.

So we did. The cuttlefish was fried in the pan with lots of lemon juice, salt and peppers, and some chilli flakes. As for the carrots and the beans, I looked for inspiration in the last Olive magazine and found a recipe on spicy carrots. Ideal for what we had in mind. And to be perfectly honest it has been one of the best, quick meals I have ever prepared for dinner. Definitely a winner for many other dinners to come.

200gr green beans, trimmed
3 carrots peeled, and cut into long matchsticks
1tbsp sesame oil
1 large chilli, seeded and finely chopped
1tbsp soya sauce
1tbsp mirin
1tbsp sesame seeds

Cook the beans and carrots in boiling water for one minute then rinse in cold water and drain.
Heat the sesame oil in a wok then throw in the carrots and beans. Cook over high heat for a minute then add the chilli and a pinch of salt and cook for a minute more. Add the soya sauce and the mirin and cook for another minute.
Remove from the heat and stir in the sesame seeds. Serve hot or at room temperature.

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