mikehende wrote:
> I wonder how Chinese food cooks dice their carrots? I can't believe that
> they do this by "hand" since we are talking about cooking a LOT of food?

As for "diced" I'd agree to "bought them" - Mandolines don't last long
in a kitchen where ev'ryone uses them and hardly anyone knows how to
....

> I have been looking for something to dice carrots quickly but came across
> only 2 "As seen on TV" dicers that people say are only gimmicks. Anyone
> know of anything that works?

Yes - a good Chinese cleaver (or a good kitchen-knife) and the right
cut: diagonally and turning.

Take the carrot, cut it diagonally once, turn (roll) it bei 90 degrees,
cut diagonally again through the middle of the previous cut, repeat
until finished. This way you get bite-sized chunks ideal for
stir-frying in no time.

Bye, Sanne.