Recipe - Mexican Carrots

4 lg Carrots
2 tablespoon Olive oil
1 lg Onion; very thinly
cut or sliced up ; separated in rings
1 pn Ground oregano; generous
Freshly ground black pepper

Thinly slice each carrot on the diagonal, rolling carrort a quarterturn
after each slice. Set aside. In a large, shallow skillet or a wok, heat oil
over mediumhigh heat. Add onion and cook briefly; add carrots, oregano and
pepper. Stirfry 8 to 10 minutes or until vegetables are tinged with brown.
Makes 4 servings.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.