Instructions: Preheat oven to 400 degrees. Toss the carrots with the oil, then season with salt and pepper. Put them in a roomy baking dish or roasting pan with the peppers, onion and cumin and chopped. Add 2 T. water, cover tightly with foil or lid, and bake until tender, 25 to 45 minutes (depending on the size of the carrot). Check to see if they need more moisture and give the pan a shake.

Toward the end, remove the foil and continue roasting until the liquid is reduced and the carrots are browned. Serve garnished with cilantro and lime slices.

SESAME BEEF or PORK or CHICKEN

1 pound sirloin steak (or pork or chicken, whichever you prefer)

2 tablespoons sesame seeds
1 tablespoon sesame oil
2 tablespoons vegetable oil
4 ounces small mushrooms, quartered
1 large green bell pepper, seeded and cut into strips 4 scallions, chopped diagonally
boiled rice, to serve

Marinade:
2 teaspoons cornstarch
2 tablespoons Chinese rice wine or dry sherry 1 tablespoon lemon juice
1 tablespoon soy sauce
few drops of Tabasco sauce
1 inch piece fresh ginger, grated
1 garlic clove, crushed

Trim the steak and cut into thin strips about 1/2 x 2 inch.

Make the marinade. In a bowl, blend the cornstarch with the rice wine or dry sherry, then stir in the lemon juice, soy sauce, Tabasco sauce, ginger and garlic. Stir in the steak strips, cover and leave in a cool place for 3-4 hours.

Place the sesame seeds in a wok or large frying pan and dry-fry over moderate heat, shaking the pan, until the seeds are golden. Set aside.

Heat the sesame and vegetable oils in the wok or frying pan. Drain the steak, reserving the marinade, and stir-fry a few pieces at a time until browned.

Remove with a slotted spoon. Add the mushrooms and green pepper, and stir-fry for 2-3 minutes. Add the scallions and stir-fry 1 minute more.

Return the steak to the wok or frying pan, together with the reserved marinade, and stir-fry over a moderate heat for a further 2 minutes, or until the ingredients are evenly coated with glaze. Sprinkle the sesame seeds on top and serve immediately with boiled rice.

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