Recipe - Jump Up And Kiss Me Carrots With Jalapenos And Ginger

3 tablespoon Vegetable oil
2 teaspoon Yellow mustard seed
2 tablespoon Gingerroot, finely shredded
4 Jalapenos, seeded and thinly
cut or sliced up crosswise (about 4
tablespoons)
4 cup Carrots, peeled, coarsely
shredded sweet carrots
(about 1 pound)
2 tablespoon Lime juice, freshly squeezed
or apple cider vinegar
1 teaspoon Brown sugar
One half teaspoon Salt
3 tablespoon Shredded fresh mint or
chopped fresh cilantro (2
to 3 tab.)
2 cup Nonfat plain yogurt,
(optional)

Heat the oil in a large skillet over mediumhigh heat until it is very hot.
Remove the pan from the heat, add the mustard, and cover to prevent the
seeds from popping out of the skillet. Shake the pan gently over the heat
until the popping subsides, about 10 seconds.

Uncover the pan and add the ginger and the chiles. Cook, stirring for about
1 minute until the chiles soften. Stir in the carrots and continue to cook,
stirring frequently, until the carrots turn bright orange and are slightly
softened. Stir in the lime juice, sugar, and salt and cook for another
minute. Stir in the mint, and remove the pan from the heat. Taste and
season as desired with more salt, lime juice, and mint. Serve cool, but not
cold.

Serves 4 to 6

As a variation, add 2 cups of nonfat yogurt before serving to make a
creamy, Indianstyle dish to accompany a curry dinner.

Jennifer Trainer Thompson, Jump Up and Kiss Me, Spicy Vegetarian Cooking
Adapted and MC formatted by Brenda Adams adamsfmle@sprintmail.com posted
mc 12/13/96

NOTES : Be sure to use sweet, flavorful carrots for this simple salad.

Posted to MCRecipe Digest V1 #342

Recipe by: Jennifer Trainer Thompson, Jump Up and Kiss Me Cookbook

From: Brenda Adams adamsfmle@sprintmail.com

Date: Fri, 13 Dec 1996 13:11:19 0800