Carrot Anchovy Stir-fry (Jorim)
Discover a New Flavor: Carrot Anchovy Stir-fry (Jorim)
Have you ever considered the delightful combination of anchovies and carrots? Try stir-frying them together! You’ll be amazed not only by the anchovies but also by the wonderful taste of the carrots. Move beyond the usual anchovy stir-fry and create this unique carrot anchovy dish. It’s a flavorful twist that’s sure to impress!
Main Ingredients
- 2 cups dried anchovies (small size)
- 1 medium carrot
- 1 Tbsp chopped green onion
- 1 tsp minced garlic
- 1 tsp ginger powder (or a little ginger juice)
- Sesame seeds (for garnish)
Cooking Instructions
Step 1
First, prepare the dried anchovies. If they are not too salty, lightly rinse them in a sieve and then thoroughly pat them dry with paper towels. Ensuring they are completely dry is key to achieving a crispy texture and preventing sogginess. (If the anchovies are not salty at all, you can skip the rinsing step.) Next, heat a dry pan over medium-low heat without any oil. Stir-fry the anchovies, being careful not to burn them, until they are dry and toasted. This process helps to remove any fishy smell and enhance their nutty flavor. Continue stir-frying until all moisture has evaporated.
Step 2
While the anchovies are toasting, prepare the other ingredients. Wash and peel the carrot, then thinly julienne it. Cutting the carrot thinly will ensure a tender texture and allow it to absorb the sauce well. Finely chop the green onion.
Step 3
In a separate pan, heat the cooking oil over medium heat. Add the julienned carrots and chopped green onions. Stir-fry briefly, just enough to lightly coat them with oil and slightly soften them. Avoid overcooking them to the point of becoming mushy.
Step 4
Add all the sauce ingredients to the pan with the lightly stir-fried carrots and onions. (2 Tbsp soy sauce, 2 Tbsp pear juice, 1 Tbsp plum extract, 1 Tbsp corn syrup). Bring the sauce to a boil over high heat, then reduce to medium heat and let it simmer until the sauce thickens and coats the carrots with a glossy sheen.
Step 5
When the carrots are slightly tender-crisp and the sauce has thickened, add the toasted anchovies to the pan. Gently toss them to mix with the sauce.
Step 6
Continue to stir and coat the anchovies evenly with the sauce over low heat for about 2-3 minutes, allowing the flavors to meld. Finally, drizzle 1 Tbsp of oligosaccharide around the edges of the pan for extra gloss, then turn off the heat. Be mindful not to add too much oligosaccharide, as it can make the dish overly sticky.
Step 7
Transfer the finished carrot anchovy stir-fry to a serving plate and garnish generously with sesame seeds. This adds a final touch of nutty flavor and visual appeal. Enjoy this delicious side dish with your warm rice!
