adapted from The Joy of Cooking
Prepare a medium-hot charcoal fire. Trim the root ends on your scallions. Rub with toasted sesame oil and salt and pepper to taste. Place the scallions on the grill rack and grill, turning several times, until golden brown, 3 to 5 minutes.
The scallions can also be broiled in a baking pan until browned on both sides.
adapted from The Joy of Cooking
Heat a wok or large skillet over high heat. Add 1 tablespoon peanut or vegetable oil, 2 cloves minced garlic, and 1 tablespoons minced fresh ginger and stir-fry for a few seconds, but do not allow the garlic to brown.
Add shredded peeled carrots and stir=fry for 3 minutes.
Then add one thinly sliced cabbage and stir-fry until the cabbage is tender (add more oil if necessary).
Make a quick sauce by stirring together about 2 tablespoons soy sauce, 1 teaspoon toasted sesame oil, ¼ teaspoon red pepper flakes. Add sauce to wok and mix well. Adjust spices as desired and serve immediately with brown rice.
adapted from The Joy of Cooking
Peel and cut carrots into even sticks. Place in a sauté pan that has a lid and is wide enough to hold the carrots in a single layer. Add ½ cup water or stock, 1 ½ tablespoons butter, 1 teaspoon sugar or brown sugar, and ½ teaspoon salt.
Simmer, covered, over medium heat until the carrots are tender and most of the liquid has been absorbed, 15 to 20 minutes. When the pan is almost dry, continue to cook the carrots for a few minutes more, then top with grated gruyere or Parmesan cheese.
