STIR-FRIED SPICY CARROTS WITH PEANUTS

1/4 cup unsalted peanuts
1 pound medium carrots
1 tablespoon vegetable oil, preferably peanut
2 tablespoons unsalted butter
1/4 teaspoon hot red pepper flakes (or to taste)
Kosher salt and freshly ground black pepper (to taste)
Squeeze of fresh lime juice

Preheat the oven to 350 degrees F.

Put the peanuts in a shallow pan and bake for 10 minutes. Let cool and chop coarse.

Coarsely grate the carrots.

Melt the oil with the butter in a large wok or skillet over high heat until hot but not smoking. Add the carrots and cook, stirring constantly, until cooked evenly, about 5 minutes.

Stir in the peanuts and pepper flakes and season with salt and pepper.

Finish with a squeeze of lime juice and serve hot.

Servings: 4
Source: Sara Moulton Cooks at Home