Asian Carrot Sticks

1 pound thin carrots, peeled and cut into quarters lengthwise

4 tablespoons water

4 tablespoons olive oil

2 cloves garlic, minced

2 tablespoons rice vinegar

–¼ teaspoon cayenne pepper

½–½ teaspoons paprika

½–1 teaspoon Chinese 5-spice powder

3 tablespoons chopped cilantro

Salt and pepper to taste

1. 1. Place the carrots in a pan large enough to hold them comfortably.
2. Cover the carrots with water and bring to a boil over high heat. Drain the carrots and return them to the pan.
3. Add the 4 tablespoons of water, the olive oil, and the garlic; bring to a boil, reduce to a simmer, and cook until just tender. Drain.
4. In a small bowl, stir together remaining ingredients; pour over the carrots, tossing to coat.
5. Season to taste with salt and pepper.
6. The carrots may be eaten immediately, but develop a richer flavor if allowed to marinate for a few hours.