Ginger-habanero Glazed Carrots Recipe

How to make it

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• The sauce needs to simmer for a while, so start that first. Pour the OJ, wine, and honey into a small saucepan.
• Cut up your ginger into pieces about 1 cm thick.
• Don surgical gloves and, if necessary, biohazard suit. hehe
• Cut habaneros into 1 cm chunks as well.
• Put the ginger and habaneros in the saucepan with the OJ mixture. Simmer while we prep the carrots.
• Peel as many carrots as you want to use. I went with four.
• Cut on a heavy bias.
• Try to use a cast iron wok.
• Pour some peanut (or other high smoke point) oil into the wok.
• Split a thumb-sized piece of ginger and put it in the oil, then crank up the heat.
• Woks require pretty much the highest heat you can manage. I
• Let the ginger fry until it's nicely browned.
• This will infuse the oil with ginger, adding another dimension of flavor to the finished dish.
• While the ginger fries, make a slurry from one tablespoon corn starch and two tablespoons water.
• Add it to your sauce, stirring constantly for a minute or two.
• you can let it steep for a while, or immediately drain through a sieve.
• Once the ginger is nice and toasty, yank it and let the oil get to nearly-smoking.
• Then start stir-frying your carrots.
• Cook for several minutes, until the thinnest pieces start to burn slightly.
• Remove to a bowl for saucing.
• You could also allow the carrots to cool, as they make an excellent cold salad as well.
• The glaze is POTENT and should be used with appropriate caution.
• Plate your Ginger-Habanero Glazed Carrots, garnish with black sesame seeds.

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