Recipe by Local Roots recipe contributor, Chef Casey Corn @casey_corn
One of my most favorite things about going out for Chinese food is the garlicky, gingery steamed veggies, that seem to be sitting in their own fragrant liquid. While I didn't follow traditional techniques here, which call for cornstarch, these carrot tops are deliciously aromatic, with a hint of warm carrot flavor. Serve over rice, with your favorite stir fry!
2 bu carrot tops (stems and leaves, washed and picked through)
3 ea garlic cloves
1 1-in piece ginger
1 Tbs neutral oil (grapeseed, canola, vegetable, etc)
½ tsp toasted sesame oil
1 tsp salt
1 Tbs mirin
¼ c water
1. Trim the carrot tops into 2-3 inch pieces, discarding any brown or limp bits.
2. Grate the garlic cloves and ginger using a microplane.
3. Heat both oils in a large pan over medium heat, then add in the garlic and ginger and stir constantly until softened, but not browned, a couple of minutes.
4. Add in the carrot tops and toss to coat, then season with salt, and deglaze the pan with mirin. When the mirin has reduced, pour in the water and cover.
5. Allow the carrot tops to simmer until fibers break down, about 5 minutes, then serve!
Local Roots Experiences are fun, pop-up events where we bring the farm to you!
Delicious, farm-fresh harvests are closer than you think.