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
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
RAINBOW CARROT STIR-FRY
In January, a friend gave me beautiful lacquered chopsticks from Shanghai. That was a spur for me to pull out my wok for a stir-fry of spring onions and young carrots of all colors: purple and dark red-orange, yellow and the familiar orange. I've made many rainbow pepper stir-fries, but this time I used my multicolored carrots, and cut them into matchsticks so they would cook quickly along with the spring onions. I wanted this to be a main dish, so I added tofu, as well as the aromatics that I always use in my stir-fries: garlic, ginger, dry sherry, soy sauce and a bit of sugar. The list of ingredients in stir-fry recipes can look long, even daunting. But most of the ingredients don't require knife skills, just measuring spoons, so the preparation is simple. And the actual cooking goes very quickly, so quickly that it's important to have everything prepped and within reach of your wok. Read through the recipe a couple of times before you begin cooking, because once you start, you won't have time to refer to it.
Provided by Martha Rose Shulman
Categories quick, main course
Time 10m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Drain and dry tofu slices on paper towels. In a small bowl, combine 1 tablespoon soy sauce, rice wine and stock. Combine salt and sugar in another small bowl. In another bowl, dissolve cornstarch or arrowroot in 2 tablespoons stock or water; stir well. Have ingredients within reach of pan.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon oil by adding it to the sides of the pan or wok and swirling, then add tofu and stir-fry until lightly colored, 1 to 2 minutes. Add remaining soy sauce; stir-fry until no liquid is visible in pan. Remove tofu to a plate.
- Swirl in remaining oil; add garlic and ginger, and stir-fry for no more than 10 seconds. Add carrots and white and light green parts of onions or scallions; stir-fry for 1 minute. Add salt, pepper and sugar; toss together and add soy sauce mixture. Stir-fry for 1 to 2 minutes, until vegetables are crisp-tender.
- Return tofu to wok along with sesame seeds and stir-fry for 30 seconds. Stir cornstarch or arrowroot slurry and add it to pan along with cilantro and onion greens. Stir until everything is lightly glazed and remove from heat. Serve with hot grains or noodles.
Nutrition Facts : @context http, Calories 295, UnsaturatedFat 14 grams, Carbohydrate 21 grams, Fat 17 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 634 milligrams, Sugar 7 grams, TransFat 0 grams
STIR-FRIED BALSAMIC GINGER CARROTS
The carrots need to be cut as uniformly as possible so that all the vegetables cook in the same amount of time. If the carrots are skinny (about 1/2 to 3/4 inch in diameter), simply cut them into 2-inch pieces; if they're medium (about 1 inch in diameter), cut lengthwise in half before cutting into 2-inch pieces; if they're large (about 1 1/2 to 2 inches in diameter), quarter lengthwise before cutting into 2-inch pieces. Blanching the carrots reduces the amount of oil necessary to stir-fry. Mince the ginger by hand; if you use a grater or microplane, the ginger will be too wet and will spatter in the oil.
Provided by Tara Parker-Pope
Time 15m
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a 3-quart saucepan, bring 1 1/2 quarts water to a boil over high heat. Add 1/2 teaspoon of the salt and the carrots and return to a full boil, about 5 minutes. Boil for 2 additional minutes. Drain the carrots in a colander, shaking well to remove excess water. Combine the vinegar, sherry and soy sauce in a cup. Combine the sugar, pepper and the remaining 3/4 teaspoon salt in a small dish.
- Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the ginger and stir-fry no more than 10 seconds, until the ginger is fragrant. Add the carrots and stir-fry for 1 minute, until the carrots are well coated in oil and ginger. Swirl the vinegar mixture into the wok, sprinkle with the sugar mixture, and stir-fry for 1 minute, until the carrots are crisp-tender. Immediately transfer to a serving bowl and sprinkle with chives.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 4 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 226 milligrams, Sugar 5 grams, TransFat 0 grams
STIR-FRY BROCCOLI AND CARROTS
Take garden-fresh vegetables to the table in less than 30 minutes with a speedy stir-fry.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Spray wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add gingerroot and garlic; stir-fry about 1 minute or until light brown. Add broccoli, carrots and onion; stir-fry 1 minute.
- Stir in broth and salt; cover and cook about 3 minutes or until carrots are crisp-tender. Mix cornstarch and cold water; stir into vegetable mixture. Cook and stir about 10 seconds or until thickened.
- Add remaining ingredients; cook and stir 30 seconds.
Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 580 mg
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
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
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
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.
CHICKEN WITH GARLIC-TOMATO SAUCE
My husband and I made up this recipe as we went along, and we love the way it turned out. It reminds us me something found at Italian restaurants. -Angela Schellenberg of Steinbach, Manitoba
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle both sides of chicken with pepper. In a large nonstick skillet over medium-high heat, brown chicken on each side in 1 teaspoon oil. Remove and keep warm. , In the same skillet, saute tomatoes and garlic in remaining oil for 1 minute. Add carrots; saute 2-3 minutes longer. Combine the tomato sauce, broth, tomato paste and rosemary; stir into skillet. Bring to a boil. , Return chicken to the pan. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices run clear and carrots are crisp-tender. Serve with pasta.
Nutrition Facts : Calories 197 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 510mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
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
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
GINGER VEGGIE STIR-FRY
I just whipped this up one day when I felt like a stir-fry but did not have all the ingredients called for in some of the stir-fry recipes on this site. I used certain veggies I had on hand, but any seasonal veggies may be used. It has a mild ginger flavor that can be enhanced according to taste, and is filling yet light on the tummy! Tofu may be added. Serve over a bed of steamed jasmine rice.
Provided by veggigoddess
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
- Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.
Nutrition Facts : Calories 118.6 calories, Carbohydrate 8 g, Fat 9.3 g, Fiber 2.2 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 903.3 mg, Sugar 2.5 g
STIR-FRIED GINGER AND GARLIC CARROTS
Make and share this Stir-Fried Ginger and Garlic Carrots recipe from Food.com.
Provided by ngdarlen
Categories Vegetable
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Heat an iron skillet or wok on medium/high heat and add just enough olive oil to coat the bottom of pan.
- Once pan is hot, add the smashed garlic and toss for several minutes to flavor the oil, careful not to let it burn.Leave the garlic in the pan and add the rest of the ingredients, give a good stir, and allow enough time between stirrings to let the carrots caramelize and get a crust.
- Once carrots have caramelized , lower heat to medium--medium/low and continue cooking, stirring periodically, until carrots have reached desired doneness.
- Cooking time is not approximate as some may prefer their carrots to retain some crunchiness, but to assure maximum sweetness, I recommend cooking till all carrots are soft throughout, which on the average, is about 10-15 minutes after caramelize process is complete.
Nutrition Facts : Calories 55.3, Fat 0.3, SaturatedFat 0.1, Sodium 77.3, Carbohydrate 12.9, Fiber 3.5, Sugar 5.1, Protein 1.4
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