Years ago when I was a child, a friend's mom showed me how to do this, and I've done it ever since when making stir fry's. This is a great way to add extra veggies to a stir fry without too much effort, and since the carrots are not big and crunchy, your kids may eat more of it. I've found that my kids would pick out the big crunchy items in a stir fry and sit them off to the side of the plate, but gobble down the carrots. So this is a great way to add extra goodness to a stir fry.
It is not "rocket science" to do this at all. After peeling your carrots outer skin off (and discarding), take your carrot, and continue peeling or "shaving" it as my kids called it, until you have just a very thin sliver of carrot left. Soon, you will have a big pile of carrot shavings to stir fry.
The recipe I was making today was lemon pepper seasoned beef with broccoli and shaved carrots. Pretty simple!
First, you heat your oil until it is hot, and add your very thinly sliced seasoned beef, and fry until no longer pink, and remove to bowl.
Then add a bit more oil, and stir fry your carrots and broccoli.
Then once the broccoli and carrots are done, stir back in the beef with the soy sauce mixture (recipe below), and stir gently until thickened. Remove from heat.
2 cups of jasmine rice were prepared to go along with this stir fry, and pineapple was a nice side. My onions and mushrooms were served on the side as well due to picky eaters in my family. This yummy and nutritious meal cooks up in a jiffy, from about 30 minutes start to finish! Makes a great quick delicious supper that fits a healthy meal plan.
Want the recipe? Here it is:
SHAVED CARROT & BEEF BROCCOLI STIR FRY
3 tablespoons cornstarch, divided
2 tablespoons plus 1/2 cup water, divided
2 teaspoons lemon pepper seasoning
1 pound boneless beef top round steak, cut into thin 3-inch strips
2 tablespoons sesame oil, divided
4 cups fresh broccoli florets (frozen can be used, thawed)
4 large carrots, shaved (peeled thinly with vegetable peeler)
1 small onion, cut into wedges, if desired
4-5 fresh mushrooms, sliced, if desired
1/2 cup soy sauce
3 tablespoons turbinado sugar (or brown sugar)
1 teaspoon ground ginger
2 cups hot cooked rice
In a bowl, place sliced meat and sprinkle 2 tablespoons cornstarch, 2 tablespoons water and lemon pepper seasoning over meat. Stir to coat meat well.
In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon sesame oil until beef is no longer pink; remove and keep warm.
Stir-fry broccoli and carrot (onion and mushrooms if desired) in remaining oil for 4-5 minutes. Return beef to pan.
In a small bowl, combine the soy sauce, brown sugar, ginger, remaining cornstarch and water until smooth; add to the pan. Cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.