CRISPY FRIED CARROTS
3/4 cup cornmeal
3/4 cup all-purpose flour
1 tsp onion powder
1 tsp Old Bay seasoning
1/2 tsp salt
1/2 tsp ground white pepper
2-1/2 tbs chopped fresh parsley
1 egg white
2/3 cup buttermilk
1/2 tsp hot sauce
4 large carrots, scraped and cut into thin strips
Combine first 7 ingredients, set aside.
Beat egg white until foamy; stir in buttermilk and hot sauce.
Dip carrot in buttermilk mixture; drain off excess mixture and dredge in cornmeal mixture.
Pour oil to depth of 1 inch into a Dutch oven; heat to 350 degrees F.
Fry carrots 2 minutes or until lightly browned.
Yield: 4 servings.
Mixed Vegetables with Almonds
2 C Broccoli Florets
1 tsp Cornstarch
2 T Soy Sauce (low sodium is best)
2 T Dry Sherry
3 T Sesame Oil
1/4 C Whole Blanched Almonds
1 tsp Fresh Ginger, minced
4 Green Onions, chopped
1 Red Bell Pepper, seeded and cut into squares
1 C Celery, Sliced
10+ Canned Baby Corn, drained use more if you like
1/2 C Shitake or Button Mushrooms, sliced
Bring a pot of lightly salted boiling water to a boil.
Blanch broccoli florets for 30 seconds. Then set aside in ice water to stop the cooking process.
Mix cornstarch, soy sauce and sherry until the cornstarch is dissolved. Set aside.
Heat wok or large skillet over medium heat and add sesame oil.
Add almonds and cook, stirring until the almonds begin to brown.
Remove almonds to paper towels.
Remove all but 1 tablespoon of oil from the wok and turn the heat up to medium-high.
Add the ginger and cooking a few seconds until you can smell the ginger, then add the onions, bell
pepper, celery and baby corn.
Cook for about 1 minute stirring constantly.
Add broccoli to wok along with almonds and mushrooms.
Continue to stir-fry until the mushrooms are slightly soft.
Stir in cornstarch mixture and cook until sauce thickens and becomes glossy.
Transfer to a serving platter with a side of rice