The other day I was getting a manicure and reading a celebrity gossip magazine circa 2013 and thinking about change. I’m pretty sure that Jennifer Aniston is several relationships removed from where she was in 2013, but even old gossip is satisfying. I feel so pulled between old and new these days. I’m trying to come up with my Bangkok “bucket list,” and some days I want to spend the next three months hitting all of my old favorites while others I feel certain that we must explore every new place we can before we leave. Plus eat all the Thai food. All of it.
But even as we move on to our next post-Bangkok thing (still a few months out, but fast approaching), I will be forever changed by the experience of living here. I’ll walk more slowly and appreciate the seasons. I’ll always know just how much can be communicated through sign language and laughter. In life’s crazy moments, I’ll find my happy place in memories of perfect beaches and clear blue water. And I’ll surely always love a good stir-fry loaded with fresh herbs and tangy ginger. This cooking method for carrots is about as simple as it gets, but has tons of flavor from bright fresh herbs. The hot wok cooks the carrots so they get golden brown and sweet on the outside but keep some crunch. The herb mix is one of my favorites, gently adapted from these well-loved noodles.
Because even as I walk this tightrope between old and new, there’s always room for something staisfying and timeless. Like wok-fried carrots. Or celebrity gossip.
- 2 Tablespoons vegetable oil
- 2 medium carrots, cut into 2-inch matchsticks
- 1 large bunch of green onions, sliced
- 2 Tablespoons of roughly chopped cilantro
- 2 Tablespoons of ginger, finely minced
- 1 Tablespoon chopped garlic
- 1 Tablespoon chopped shallots
- 2 teaspoons fish sauce
- 1 Tablespoon toasted sesame seed oil
- 1 tablespoon honey
- 1 teaspoon rice wine vinegar
- 2 teaspoons soy sauce
- 1 crushed red chile pepper or 1 teaspoon red chile flakes
- kosher salt to taste
- Heat the oil in a saucepan over high heat until the oil is shimmery and hot, but not smoking. Add the carrots and cook until tender and golden brown in spots, about 4 minutes.
- Add the green onions, cilantro, ginger, garlic and shallots at once and stir until hot and fragrant, about 2 minutes. Add the fish sauce, sesame seed oil, rice wine vinegar, soy sauce, honey, crushed red chile pepper and salt to taste. Cook until the sauce thickens slightly and coats the carrots, about 1 minute longer.
- Serve immediately.
Molly skipped the carrots but dug right into her first ever plate of fried rice.
Thank you Jessie for the lovely recipes. I’m sure you will miss your home, but I know you’ll be re-adjusted in a quick fashion just like the last move. You’ll be fine and looking forward to a new adventure. Hugs to Clara and Molly.
If I had a again a sweet little baby like yours, I’d be distracted too. You forgot the carrots. :-)
Sorry. I’m the distracted one. I see them now. The recipe sounds delicious.
Lol – thanks for your note Zandra! I wouldn’t have been at all surprised if I forgot to list the carrots – you’re right that I’ve got more than a few distractions. ;)
I didn’t realize you guys were leaving Bangkok! I felt the same way when we moved from DC … we were so excited to move on to new things but I definitely made a bucket list before we left!
These carrots sound awesome!
Ashley recently posted..Homemade Chocolate Syrup (For Chocolate Milk)
Yes! Leaving this summer – it feels a little crazy but exciting. But it’s true – there’s so much to do before we leave!
are you leaving Thailand for good and heading back to the States?
Oh wow, end of an era approaching soon! I’d also want to eat all the Thai food! Leaving Sweden still isn’t on our horizon, but I imagine it would be a tough call. I do love your ginger scallion noodles, so definitely going to have to give these carrots a try!
Katie (The Muffin Myth) recently posted..Asian {veggie} noodle salad