1. Shred carrots and set aside.
2. Cut the coriander into small pieces and set aside.
3. Heat the oil pan until 70% hot, add the carrot shreds, and stir-fry until the oil is fried into the carrot shreds.
4. Add balsamic vinegar and stir well.
5. Add coriander and stir well.
6. Season with salt and monosodium glutamate, stir-fry for a few times, and then serve.
Tips:This vegetable is oily, and the amount of oil is twice that of ordinary stir-frying.
