Four Types of Braised Carrots 

Mapo Braised Carrots
Ingredients:
1200g white carrot chunks
400g ground pork
20g ginger, minced
20g garlic, minced
500mL water
Seasonings:
A. 100g spicy bean paste
1 tbsp soy sauce
1 tbsp rice wine
1 tbsp sugar
B. 1 tsp Sichuan peppercorn powder
Instructions:
Heat a wok with a little oil and stir-fry the minced ginger and garlic. Add the ground pork and stir-fry until the meat turns white.
Add all seasoning A and stir-fry evenly.
Add white carrot chunks and pour in water. Bring to a boil over high heat, cover the lid, and continue to cook over medium-low heat for 20 minutes.
Open the lid, sprinkle with Sichuan peppercorn powder, and mix well. Before serving, sprinkle with chopped green onions. (Tip: Mix in the Sichuan peppercorn powder before cooking for a more fragrant dish)
Shiitake Oyster Sauce Braised Carrots
Ingredients:
1200g white carrot chunks
400g soaked shiitake mushroom slices
20g ginger shreds
450mL water
Seasonings:
100g oyster sauce
1 tbsp rice wine
50mL soaked shiitake mushroom water
1 tbsp sugar
Instructions:
Heat a wok with a little oil and stir-fry the ginger shreds and soaked shiitake mushroom slices.
Add all seasonings and stir-fry evenly.
Add white carrot chunks and pour in water. Bring to a boil over high heat, cover the lid, and continue to cook over medium-low heat for 30 minutes.
Before serving, garnish with a little shredded chili pepper.
Soy Sauce Braised Carrots
Ingredients:
1200g white carrot chunks
30g chopped red shallots
500mL water
Seasonings:
80g soy sauce
1 tbsp rice wine
2 tsp sugar
2 tbsp salad oil
Instructions:
Heat a wok with 2 tbsp of oil and stir-fry the chopped red shallots until fragrant. Add the sugar and stir-fry until caramelized.
Add all seasonings and stir-fry evenly.
Add white carrot chunks and pour in water. Bring to a boil over high heat, cover the lid, and continue to cook over medium-low heat for 30 minutes.
Before serving, garnish with a little chopped cilantro.
Miso Braised Carrots
Ingredients:
1200g white carrot chunks
20g ginger paste
Some chopped green onions
500mL water
Seasonings:
100g coarse miso
30g mirin
20g soy sauce
30g rice wine
2 tsp sugar
15g sugar
30mL water
Instructions:
Mix all seasonings in a pot.
Pour in water and stir well.
Add white carrot chunks and bring to a boil over high heat. Cover the lid and continue to cook over medium-low heat for 40 minutes.
Open the lid, sprinkle with chopped green onions, and serve.