Ingredients
300 g (about 10 oz) carrots, 1 egg.
Seasonings
5 g sesame oil, 50 g each of sugar, flour, cornstarch slurry, and soy sauce, 25 g ketchup, 2 g salt, 1 g MSG, 15 g vinegar, and 1000 g vegetable oil (about 100 g will be used).
Instructions
1. Wash the carrots, cut into 1.3 cm (about 1/2 inch) cubes, blanch in boiling water until just tender, remove and cool in cold water, drain well and place in a bowl, then mix with beaten egg, water starch, and flour until evenly coated.
2. In a bowl, combine soy sauce, sugar, vinegar, ketchup, salt, MSG, cornstarch slurry, and 50 ml (about 1/4 cup) of water to make the sauce mixture.
3. Heat a wok over high heat and add vegetable oil. When the oil reaches about 70% of its smoking point (moderately hot), add the coated carrot cubes and deep-fry until they are crispy on the surface and golden brown, then remove and drain the oil.
4. Leave a small amount of oil in the wok, pour in the prepared sauce and cook until thickened, add the diced carrots, stir-fry until evenly coated, drizzle with sesame oil, and transfer to a plate. This dish has a glossy red color, a crispy exterior with a tender interior, and a savory, aromatic flavor, rich in beta-carotene.