Crispy Carrot and Savory Anchovy Stir-fry
Discover a New Flavor of Stir-fried Anchovies: Carrot Anchovy Stir-fry!
We’ve tried stir-frying carrots and anchovies together, and they surprisingly pair wonderfully! This dish offers a delightful textural contrast and a unique sweet and savory profile.
Ingredients
- Dried anchovies (small) 100g (use larger anchovies if preferred)
- Carrot 1/2 medium (about 50g), julienned as thinly as possible
- Green onion 1/4 stalk, finely chopped
- Minced garlic 1/2 tsp (optional)
- Ginger powder a pinch (optional, to remove fishy odor)
- Cooking oil 2 Tbsp
Cooking Instructions
Step 1
First, to remove excess saltiness and any fishy smell from the small dried anchovies, lightly rinse them under cold water. Drain them thoroughly in a colander. If your anchovies are not very salty, you can skip the rinsing step. Once completely dry, place the anchovies in a dry pan over medium-low heat without any oil. Stir-fry for about 5 minutes until they become crispy and emit a fragrant, nutty aroma. Remove from heat and let cool slightly. This step helps reduce any fishy taste and enhances their crispiness.
Step 2
Julienne the carrot as thinly as possible. If the pieces are too thick, they will take longer to cook and can become mushy. Finely chop the green onion. Heat 2 Tbsp of cooking oil in a frying pan over medium heat. Add the julienned carrots and chopped green onions. Stir-fry briefly, just enough to lightly coat them with oil, for about 1 minute. This quick stir-fry helps maintain the crispness of the carrots while infusing them with the freshness of the green onions.
Step 3
To the stir-fried carrots and green onions, add all the sauce ingredients: 2 Tbsp soy sauce, 2 Tbsp pear juice, and 1 Tbsp plum extract. Stir well to combine with the vegetables over medium heat. Once the sauce begins to bubble, reduce the heat slightly and let it simmer and reduce until it becomes slightly syrupy, stirring occasionally to prevent sticking. Ensure the carrots are tender-crisp and the sauce is thickening.
Step 4
When the sauce has reduced and the carrots have reached a tender-crisp texture, add the pre-stir-fried anchovies to the pan. Stir quickly to ensure the anchovies are evenly coated with the sauce. Reduce the heat to low and continue to simmer for another 2-3 minutes. This allows the flavors to meld beautifully, with the anchovies and carrots absorbing the rich sauce.
Step 5
Finally, drizzle about 1-2 Tbsp of rice syrup or corn syrup around the edges of the pan to add a glossy sheen, then turn off the heat. Adjust the sweetness to your preference. While the pan is still hot, sprinkle in 1 Tbsp of black sesame seeds or toasted sesame seeds and give it a final gentle toss. This adds a lovely nutty aroma and completes the dish. The stir-fry is delicious served warm or at room temperature. It makes an absolutely irresistible side dish for a bowl of freshly steamed rice!
