Fried Carrots with Doubanjiang

An easy addition to your Chinese meal.  Even a laowai like me can manage.  I'm not sure how common it is, but I think the recipe comes from Chinese home cooking.


Sliced carrots
garlic, chopped
dou ban jiang (chili bean paste)
oil

Fry 1 heaping tablespoon dou ban jiang in a little oil.  Add garlic to taste.  Add sliced carrots and stir-fry on med-high heat for several minutes.  Add some water, cover and let steam for 3-5 min. until the carrots are soft.  Uncover and stir-fry until most of the water is cooked out.  Add salt if needed.

Dou ban jiang is called chili bean paste in English. (I think)  You can probably find it in the Chinese import section of your grocery store.  I know Gwen found it in Roblin after bringing a jar of it from here.  If it's too chunky, just put it on the cutting board and chop it a little before frying.

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