A quick-to-prepare, healthy side dish.
- Nutrition facts are for one serving.
Cut the carrot into 2 mm (0.1 in) wide, 2 to 3 cm (1 in.) long rectangles.
Douse the chirimenjako in boiling hot water to remove some of the salt.
Heat the vegetable oil in a fry pan and saute (1).
Once the oil is spread throughout, add in and saute (2). Pour in (A) and saute all together until the cooking liquids are boiled down.
Cut into 4 - 5 cm (1.6 to 2 in.) long pieces, peel, then cut lengthwise into 1 cm (0.4 in.) thick planks. Lastly, cut each slice lengthwise into 2 mm (about 0.1 in.) thick rectangular sticks.
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