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 Wash and shred the carrots.
- Heat the oil in a wok to about
340oF(170oC),
or until a piece of scallion green
or ginger sizzles and moves around
when tossed into the oil. Add
the carrot shreds and deep-fry
until they turn reddish-yellow.
Remove and drain. Sprinkle with
the sugar, and serve.
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