Glazed Carrots Asian Style Recipes

GLAZED CARROTS ASIAN STYLE

Steps:

• Bring a large pot of water to boil, add the carrots and parboil for 5 minutes. Drain and rinse with cold water.
• In a large glass dish, combine the remaining ingredients. Add the carrots and marinate for 30 minutes.
• Prepare an outdoor grill with an oiled rack set 4 inches from the heat source. Using a oiled wire hinged vegetable basket or just directly on the rack ( whichever you find easier), grill the carrots, turning constantly for a total of 10 minutes, until slightly charred.

ASIAN -GLAZED CARROTS

Steps:

• Cook carrots in water, in covered medium skillet on medium-high heat 5-8 minutes or until carrots are crisp-tender.
• Add remaining ingredients; toss to coat. Cook and stir 1-2 minutes or until heated through.

ASIAN-STYLE HONEY GLAZED CARROTS

Steps:

• Heat a large skillet over medium heat and add the olive oil.
• Slice the carrots (crinkle cut or standard slices both work fine).
• Add the carrots to the hot pan and toss them in the olive oil. Cover the pan with a lid. Let them cook for several minutes, then toss them again.
• In a small bowl, whisk together the honey, the soy sauce, the garlic powder and ginger, and Sriracha.
• After the carrots have cooked, covered for about 7 to 8 minutes, pour the honey mixture over them and toss them well in the mixture.
• Turn the heat to medium-low and continue to cook, stirring every few minutes, for about 8-10 more minutes until the carrots become just fork tender.
• Remove them from the heat, add some sliced green onions, and serve.

GINGER-SOY GLAZED RAINBOW CARROTS

Steps:

• Cook 1 pound halved peeled rainbow carrots in a large skillet with 1/4 inch salted boiling water until tender, 7 to 9 minutes. Drain, then return to the skillet. Add 2 tablespoons butter and 2 teaspoons grated peeled ginger; toss. Add 2 teaspoons each lemon juice and soy sauce; season with salt and pepper. Top with chives.

GLAZED HOISIN-SESAME CARROTS

Steps:

• Add the sesame seeds to a small dry skillet over medium-high heat and toast until browned, about 2 minutes, stirring often to prevent burning. Transfer to a small dish and set aside.
• Add the carrots, 1/2 cup water, hoisin, butter and some salt and pepper to a large skillet over medium-high heat and simmer for 3 minutes. Lower the heat to medium, cover and cook until the carrots are tender when pierced easily with a fork, about 20 minutes. Raise the heat to medium-high, bring to a simmer and cook, uncovered, until the liquid is reduced to a glaze, up to 2 minutes. Remove the pan from the heat, fold in the scallions and sesame seeds and toss until all is coated in the glaze. Serve warm.

ASIAN-GLAZED CARROTS

Steps:

• Cook carrots in water in covered medium skillet on medium-high heat 5 to 8 min. or until carrots are crisp-tender.
• Add remaining ingredients; toss to coat. Cook and stir 1 to 2 min. or until heated through.

ASIAN CARROTS

Steps:

• Heat sesame oil in skillet on medium-high heat; add carrots, soy sauce, hoisin sauce, juice (or water) and ginger root. Reduce heat, cover and cook at a simmer and stir until carrots are crisp-tender (depends how small your carrot slices are).
• Stir in the honey. Stir in well and cook until heated through.
• Top with the sesame seeds. Season with pepper and salt, if needed.

MISO GLAZED CARROTS

Steps:

• In medium, heavy skillet, heat sesame oil over medium-high heat. Add onion and carrots. Cook, stirring occasionally, about 6 minutes, until soft on edges but not brown.
• In small bowl, cream miso with 1/4 cup broth. Stir this mixture, remaining broth, orange zest and ginger into carrots and onions. Reduce heat, and simmer for 12 to 15 minutes, until liquid is reduced to a glaze and carrots are crisp-tender.
• Stir in roasted sesame oil. Season to taste with salt and pepper.