Sweet Chili Carrot Ribbons

INGREDIENTS

• 6 large carrots

• 1 Tbsp canola oil

• 2 cloves garlic, grated or minced

• 1 Tbsp soy sauce

• 1 Tbsp Maple syrup

• 1 Tbsp chili garlic sauce

• tsp toasted sesame oil

• toasted sesame seeds for garnish

• chopped cilantro for garnish

INSTRUCTIONS

1. Using a peeler, peel outer layer off carrots.

2. Using the same peeler, slice the carrots into ribbons. Stop when you get to the lighter colored and spongier part of the carrot. Save middle of carrots to make stock or to add to a soup.

3. In a small bowl combine soy sauce, syrup, sesame oil and chili garlic sauce.

4. Heat canola oil over medium heat in a large skillet.

5. When oil is hot, add garlic and cook until fragrant.

6. Add carrots and cook for 1 minute

7. Pour sauce over carrots and cook for another 2 minutes until carrots are the texture of al dente pasta. You don’t want to over cook them and make them mushy.

8. Remove from heat and garnish with cilantro and sesame seeds.