Monday, November 29, 2010



6 large carrots, halved,
3 tablespoons Ching's Secret Soy Sauce,
3 tablespoons Ching's Secret Vinegar,
 2 cloves garlic, minced,
 2 teaspoons sesame oil,
 2 teaspoons minced fresh ginger root,
1/4 teaspoon Chinese five-spice powder.

Bring a large pot of water to boil, add the carrots and parboil for 5 minutes. Drain and rinse with cold water. In a large glass dish, combine the remaining ingredients. Add the carrots and marinate for 30 minutes. Prepare an outdoor grill with an oiled rack set 4 inches from the heat source. Using a oiled wire hinged vegetable basket or just directly on the rack , grill the carrots, turning constantly for a total of 10 minutes, until slightly charred

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