Recipe - Stir Fried Carrots In A Cinnamon Marinade

CINNAMON MARINADE
1 One half cup Dry white wine
1 cup Fresh orange juice
2 tablespoon Grated orange zest
1 teaspoon Cinnamon
6 tablespoon Olive oil
One fourth cup Chopped shallots
12 Garlic cloves, minced or
pressed
One half teaspoon Dried thyme
1 teaspoon Dried oregano
One half teaspoon Ground coriander seeds
1 Bay leaf

CARROTS
1 pound Carrots, peeled and cut or sliced up
into One fourth inch pieces
One fourth cup Golden raisins

To make the marinade, combine the wine, orange juice and zest, and cinnamon
in a nonreactive mixing bowl. Whisk in the oil a little at a time. Add the
shallots, garlic, thyme, coriander, and bay leaf. Yield 2 One half cups
marinade.

Carrots: Place the carrots in a nonreactive container or a 1 gallon zip
lock platic bag. Pour the marinade over the carrots and refrigerate for 4
to 6 hours. Remove the carrots from the marinade and set aside.

In a wok or deep sided saute pan, cook the marinade over high heat to
reduce it to one third. Add the carrots to the pan and stir fry for 2 to 3
minutes. Stir in the raisins and cook until heated, 3 to 4 minutes. The
carrots should be firm but not crisp. Yield 4 servings.

Source: Marinades by Jim Tarantino Posted to Kitmailbox by
gigimfg@ix.netcom.com on Jul 5, 1997