Korean sesame carrot stir-fry
Tender carrot matchsticks with garlic and a light sesame finish. A mild Korean vegetable side for two.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Required for this recipe; use the listed amount.
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Optional
May be omitted without changing the other quantities.
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Essential
Required for this recipe; use the listed amount.
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Substitute available
If Toasted sesame oil is unavailable
- Use instead
- Neutral cooking oil
- Substitute quantity
- 1 teaspoon (5 ml)Reference quantity: 5 ml
If toasted sesame oil is missing, use this amount of neutral oil at the same finishing stage; no extra cooking time. The nutty aroma will be absent.
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Essential
Required for this recipe; use the listed amount.
-
Optional
May be omitted without changing the other quantities.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Wash and peel 2 carrots (250 g), trim the ends and cut into even matchsticks 4 cm long and 2 mm thick. Peel and finely mince 2 garlic cloves. Thick strips cook unevenly, so keep them thin.
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Step 2
Heat 1 tablespoon neutral oil in a wide skillet over medium heat. Add the carrots and ¼ teaspoon salt; stir-fry 5–7 minutes until a strand bends easily but still has a little bite. If sticking, lower the heat and add 1 tablespoon drinking water; let it evaporate. Add the optional garlic and stir 30 seconds without browning it.
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Step 3
Turn off the heat. Fold in 1 teaspoon toasted sesame oil and optional 1 teaspoon sesame seeds for 20 seconds. Divide into two small side portions. If still hard, add 1 tablespoon water and cook over low heat another 1–2 minutes before adding sesame oil.
Finished dish
A small paper cup is 180 ml; a tablespoon is 15 ml and a teaspoon is 5 ml. Contains sesame when sesame oil or seeds are used. Garlic and seeds are optional. No soy sauce or sugar is needed. Refrigerate in a shallow covered container within 2 hours, or 1 hour above 32°C. Keep at 4°C or below, use within 3 days and reheat cooked leftovers to 74°C.
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Enjoy every bite
How to enjoy it
Serve warm or chilled as a small rice side; add to bibimbap just before mixing.
