Recipe for Sesame Pickled Carrots with Ginger Strips 
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Yield:
1
Ingredients:
Amount Ingredient
2 tbl vegetable oil
3 tbl Asian sesame oil
1 lb carrots, peeled and thinly sliced (about 4 cups)
3 tbl peeled, slivered fresh ginger
2 tbl orange marmalade or orange juice concentrate
Grated zest of 1 orange
2 tbl black and/or white sesame seeds, toasted
1 x or more dried red chilies to taste, optional
Instructions:
Instructions: In a medium saute pan or wok, heat vegetable oil and 1 tablespoon sesame oil over medium-high until hot but not smoking. Add carrots and half of ginger and saute, stirring frequently, until carrots are crisp tender, 3 to 4 minutes.

Remove to a non-reactive bowl.

Add remaining sesame oil plus all remaining ingredients and toss well to combine. Cool to room temperature, cover and refrigerate.

The flavor of these pickles does not blossom fully for 24 hours. After that, they will keep for a month, covered, and refrigerated. Shake or stir once in a while to redistribute oil. These carrots make a terrific cocktail snack or a nice accompaniment to shrimp, scallops or grilled fish.

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