Ingredients

800g

carrots, cut into thick coins

banana shallots, cut into fine rings

2 tbsp

rapeseed oil

red chillies, finely sliced

10cm

ginger, cut into fine matchsticks

1 clove

garlic, minced

sun-dried tomatoes, finely sliced

3 tbsp

dark soy sauce

3 tbsp

fresh orange (or blood orange) juice

3 tbsp

rice vinegar

3 tbsp

maple syrup

1 tsp

orange blossom water

2 tsp

sesame oil

1/2

orange, zest

60ml

vegetable stock

To serve

Steamed white rice, fresh coriander, lime wedges, toasted pecans, sesame seeds

Thanks to Gourmet Glow for the delicious recipe.

Part of our Extracts Recipe Collection.

Method

Heat the oil in a large sauté pan and add the carrots over a medium high heat for 6-8 minutes. They should begin to burnish at the edges and soften slightly.
Reduce the heat and add the shallots, cook for 3 minutes more, if things begin to stick, add 1 tbsp water.
Add the chilli, ginger, garlic, and sundried tomatoes and cook 1-2 minutes more, or until soft.
Meanwhile whisk all the remaining ingredients together in a bowl, apart from the stock. Add to the pan and mix through the vegetables. Add the stock and bring to a simmer. Cover with a lid and cook for 10-12 minutes, or until the carrots are just tender.
Taste, adjust the seasoning with a touch more soy, maple, or vinegar, depending on the balance you prefer.
Serve with hot rice and all the garnishes on top. Be sure to add nuts, seeds, or some form of protein to make this a complete meal.