Stir Fried Balsamic Ginger Carrots Recipes

STIR-FRIED CARROTS

For a colorful side dish that's as good for you as it is good, Grace Yaskovic cooks up these fast and fail-proof carrots with rosemary fresh from her garden. "It's my hubby Tom's favorite way to do carrots," she shares, "and it just happens to be healthy, too!"

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 5

Stir-Fried Carrots image

Steps:

In a large skillet or wok, stir-fry carrots in oil until crisp-tender. Stir in the broth, rosemary and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until liquid is reduced.

Nutrition Facts : Calories 106 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 176mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges

Ingredients

1-1/2 pounds fresh carrots, julienned
1 tablespoon olive oil
1/2 cup chicken broth
1 teaspoon dried rosemary, crushed
1/4 teaspoon pepper

GINGER-GLAZED CARROTS

The easiest, yummiest carrots you will ever eat! The recipe is just so quick and easy to make. My husband grew up hating carrots, but he is willing to try anything. When he tasted these, he asked, "What in the world did my mother do to carrots to make them so bad? These are delicious!" He now requests them ... usually about twice a week.

Provided by stephljones

Categories Side Dish Vegetables Carrots Glazed Carrot Recipes

Time 25m

Yield 4

Number Of Ingredients 5

Ginger-Glazed Carrots image

Steps:

Combine carrots, honey, ginger, garlic, salt, and pepper in a saucepan over medium heat; stir until carrots are coated with honey. Cook until simmering, about 5 minutes. Reduce heat to low, cover, and steam carrots until tender, 10 to 15 minutes.

Nutrition Facts : Calories 80.7 calories, Carbohydrate 20 g, Fat 0.3 g, Fiber 3.2 g, Protein 1.2 g, Sodium 117.8 mg, Sugar 14 g

Ingredients

1 pound carrots, cut into 1-inch pieces
2 tablespoons honey
1 tablespoon chopped fresh ginger
1 clove garlic, chopped
salt and ground black pepper to taste

STIR-FRIED CABBAGE WITH GINGER, SOY, GARLIC AND BALSAMIC

Make and share this Stir-Fried Cabbage With Ginger, Soy, Garlic and Balsamic recipe from Food.com.

Provided by Wendys Kitchen

Categories Vegetable

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

Stir-Fried Cabbage With Ginger, Soy, Garlic and Balsamic image

Steps:

Remove out leaves of cabbage. Cut in half and take out inner core. Slice quarters into 1 cm shreds.
Place wok on high heat. Add oil, swirl around.
Add ginger, garlic and chilli quickly stirring for few seconds.
Add cabbage. Stir-fry briskly for 3-4 minutes.
Add soy suace and balsamic and stir-fry few seconds longer.
Serve immediately.

Ingredients

1/2 large cabbage
2 tablespoons vegetable oil
3 cm ginger, peeled and cut inti fine matchsticks
2 garlic cloves, chopped
1 red chile, deseeded and finely sliced
1 1/2 tablespoons dark soy sauce
1 tablespoon balsamic vinegar

STIR-FRIED CARROTS

Here's a tasty departure from your usual side dish. Toss sliced carrots with Italian dressing and stir-fry until crisp-tender and delicious!

Provided by My Food and Family

Categories Recipes

Time 17m

Yield Makes 4 servings.

Number Of Ingredients 3

Stir-Fried Carrots image

Steps:

Clean carrots; cut diagonally into very thin slices.
Heat dressing in wok or large skillet on high heat. Add carrots; cook and stir 2 min.
Add water. Reduce heat to medium-high; cook an additional 9 to 10 min. or until carrots are crisp-tender, stirring occasionally.

Nutrition Facts : Calories 150, Fat 11 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 300 mg, Carbohydrate 12 g, Fiber 3 g, Sugar 8 g, Protein 1 g

Ingredients

1 lb. carrots
1/2 cup KRAFT Italian Dressing
3/4 cup water

STIR-FRIED CARROTS AND GARLIC

Categories Garlic Vegetable Side Sauté Vegetarian High Fiber Wheat/Gluten-Free Carrot Spring Gourmet

Yield Serves 2

Number Of Ingredients 6

Stir-Fried Carrots and Garlic image

Steps:

Halve carrot pieces lengthwise and cut crosswise into 1/8-inch-thick slices. In a heavy medium skillet heat oil over moderately high heat until hot but not smoking and stir-fry carrots until they begin to turn golden. Add garlic and stir-fry 30 seconds. Add water and butter and simmer, covered, until carrots are just tender, about 3 minutes. Boil carrots, uncovered, until most of liquid is evaporated. Stir in lemon juice and salt and pepper to taste.

Ingredients

4 medium carrots, halved crosswise
2 teaspoons olive oil
1 garlic clove, sliced thin lengthwise
1/3 cup water
2 teaspoons unsalted butter
fresh lemon juice to taste

STIR-FRIED CUMIN CARROTS

Pair lightly spiced baby carrots with a zesty lemon, shallot, cumin and coriander dressing to make this fabulous side dish - a great accompaniment to your Sunday roast

Provided by Tom Kerridge

Categories Side dish

Time 20m

Yield Serves 8-10

Number Of Ingredients 9

Stir-fried cumin carrots image

Steps:

Mix all the dressing ingredients together and set aside.
Heat the oil in a wok, then add the carrots. Stir-fry for 3-4 mins until lightly charred, then add the garlic, cumin, chilli and a large pinch of salt. Cook for 2 mins more. Turn off the heat, toss through the dressing and a few chopped carrot tops, then serve.

Nutrition Facts : Calories 95 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

Ingredients

3 tbsp vegetable oil
400g baby heritage carrots , washed, leafy tops trimmed and roughly chopped (set aside for later), large carrots halved
3 garlic cloves , peeled and sliced
1 tbsp cumin seeds
pinch chilli flakes
handful fresh coriander leaves , chopped
1 shallot , finely chopped
1 lemon , zested, plus a squeeze of juice
50ml olive oil

More about "stir fried balsamic ginger carrots recipes"

GINGER AND CARROT STIR-FRY – LEITE'S CULINARIA

Web Jan 5, 2020 Toss in the carrots and ginger and stir-fry for about 1 minute. Add the salt, if desired, and stir-fry for another minute. Add the …
From leitesculinaria.com
5/5 (2)
Total Time 25 mins
Category Mains
Calories 181 per serving

Peel the ginger and cut it lengthwise in half before cutting the pieces lengthwise into narrower strips the size of matchsticks. (You should have about 1 cup of ginger sticks.) Do the same with the carrots. (You should have about 1 3/4 cups carrot sticks.)
Heat a wok or large skillet over high heat. Add the oil or lard and swirl to coat the bottom of the pan. Toss in the garlic and stir-fry for 10 seconds or so, then toss in the pork and chilis. Stir-fry the ingredients, separating the pork so each slice gets exposed to the hot pan, until they’ve started to change color all over. This should take less than 2 minutes.
Toss in the carrots and ginger and stir-fry for about 1 minute. Add the salt, if desired, and stir-fry for another minute.
Add the water, cover, and boil vigorously for about 3 minutes, then remove the lid and let the liquid boil down for a minute or two.

Stir Fried Balsamic Ginger Carrots Recipes

STIR-FRIED CARROTS

For a colorful side dish that's as good for you as it is good, Grace Yaskovic cooks up these fast and fail-proof carrots with rosemary fresh from her garden. "It's my hubby Tom's favorite way to do carrots," she shares, "and it just happens to be healthy, too!"

GINGER-GLAZED CARROTS

STIR-FRIED CABBAGE WITH GINGER, SOY, GARLIC AND BALSAMIC

Make and share this Stir-Fried Cabbage With Ginger, Soy, Garlic and Balsamic recipe from Food.com.

STIR-FRIED CARROTS

Here's a tasty departure from your usual side dish. Toss sliced carrots with Italian dressing and stir-fry until crisp-tender and delicious!

STIR-FRIED CARROTS AND GARLIC

STIR-FRIED CUMIN CARROTS

Pair lightly spiced baby carrots with a zesty lemon, shallot, cumin and coriander dressing to make this fabulous side dish - a great accompaniment to your Sunday roast

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