I confess it's not the most photogenic. As you can see above, the peppers get pretty soft. You could add them more toward the end of cooking so they maintain their shape, but I really love that they infuse the oil with their subtle spiciness so I add them first.
Do these carrots look like legs to anyone else or am I just delirious?
Lastly, I just need to vent for a second. So a bunch of us at work have been killing ourselves getting ready for our November trial. Two of us even worked ALL night on Monday to prepare for a big deadline...only to find out the next day that our trial was delayed to the spring. This is the fourth continuance of this trial, and I'm physically at the end of my rope. But at least I get to see my boyfriend during his waking hours again so YAY! Ultimately I know this is for the best and will allow us to be even better prepared when trial does come, it's just frustrating at times. Thanks for letting me get it off my chest =). On to the recipe...
Potato Jalapeno Carrot Stirfry [Printable Recipe]
2 medium to large potatoes, peeled and thinly sliced
2 carrots, peeled and sliced
(I always get organic and like to freeze the peels for making stock)
2 jalapeno peppers, seeded and sliced
1 tablespoon vegetable oil
salt to taste
Heat oil over a large deep nonstick frying pan over medium-high heat. Add sliced jalapenos to the pan and fry until fragrant (about 30 seconds). Add the carrot and potato slices along with a few dashes of salt. Spread the vegetables evenly in the pan and continue cooking, stirring only every few minutes. Once the vegetables begin to soften, you can decide how much longer to cook them based on how crunchy or soft you like them. When the vegetables have the texture you want, add more salt to taste and you're done. Serve immediately with rice.