Hoisin Sesame Carrots Recipes

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SESAME CARROT SLICES



Sesame Carrot Slices image

To accompany the main dish, serve Sesame Carrot Slices shared by Jacqueline Thompson Graves of Cumming, Georgia. The sweet carrot coins are cooked on the stovetop until crisp-tender and are dressed up with a mild mixture of butter, brown sugar and sesame seeds. "This carrot dish is a welcome change of pace," Jacqueline assures. "It can be made more or less spicy, whichever your taste dictates, by altering the amount of hot pepper sauce," she adds.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 9

3 cups sliced carrots
2 tablespoons butter
2 tablespoons brown sugar
1 teaspoon ground mustard
1/4 teaspoon salt
Dash to 1/8 teaspoon hot pepper sauce
Dash coarsely ground pepper
1-1/2 teaspoons minced fresh parsley
1 teaspoon sesame seeds, toasted

Steps:

  • In a large skillet, cook and stir the carrots in butter over medium heat for 5 minutes. Stir in the brown sugar, mustard, salt, hot pepper sauce and pepper. Cook and stir 4 minutes longer or until carrots are crisp-tender and evenly coated. Sprinkle with parsley and sesame seeds.

Nutrition Facts :

HOISIN PORK TENDERLOIN WITH ASIAN CARROT SALAD



Hoisin Pork Tenderloin with Asian Carrot Salad image

Provided by Jill Silverman Hough

Categories     Quick & Easy     Low Cal     Father's Day     Dinner     Pork Tenderloin     Carrot     Healthy     Soy Sauce     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 7

1/3 cup hoisin sauce*
1 tablespoon soy sauce
2 1-pound pork tenderloins, trimmed
2 cups pre-shredded carrots
6 green onions, thinly sliced
1 cup purchased broccoli slaw
1/4 cup purchased Chinese chicken salad dressing

Steps:

  • Preheat oven to 450°F. Place rack in 13x9x2- inch baking pan. Add enough water to reach depth of 1/4 inch (it should not touch rack). Stir hoisin and soy sauce in small bowl; brush thickly all over pork. Arrange pork on rack in pan. Pour any remaining sauce over.
  • Roast pork until thermometer inserted into center registers 145°F, about 30 minutes. Transfer pork to cutting board. Cover loosely with foil; let rest 10 minutes (internal temperature will rise slightly).
  • Meanwhile, toss carrots and all remaining ingredients in large bowl.
  • Thinly slice pork on slight diagonal. Arrange on platter. Drizzle with any juices from board. Serve with carrot salad.
  • Available in the Asian foods section of many supermarkets and at Asian markets.

SESAME CARROTS



Sesame Carrots image

Provided by Kay Chun

Categories     Side     Sauté     Vegetarian     Quick & Easy     Low Cal     Low Sodium     Carrot     Healthy     Low Cholesterol     Vegan     Sesame Oil     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 4

4 medium carrots
1 tablespoon toasted sesame oil
kosher salt
freshly ground black pepper

Steps:

  • Peel and cut 4 medium carrots into long matchstick-size pieces. Heat 1 tablespoon toasted sesame oil in a large skillet, preferably nonstick, over medium heat. Add carrots and cook, stirring occasionally, until just tender, 3-4 minutes. Season with kosher salt and freshly ground black pepper.

GLAZED CARROTS ASIAN STYLE



Glazed Carrots Asian Style image

This method of preparing carrots will have us all eating like Bugs Bunny! Preparation time: 10 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Yield 6

Number Of Ingredients 7

6 large carrots, halved
3 tablespoons light soy sauce
3 tablespoons rice vinegar
2 cloves garlic, minced
2 teaspoons sesame oil
2 teaspoons minced fresh ginger root
¼ teaspoon Chinese five-spice powder

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.

Nutrition Facts : Calories 50.3 calories, Carbohydrate 8.1 g, Fat 1.8 g, Fiber 2.1 g, Protein 1.2 g, SaturatedFat 0.3 g, Sodium 315.5 mg, Sugar 3.6 g

ASIAN CARROTS



Asian Carrots image

Make and share this Asian Carrots recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 teaspoons toasted sesame oil
4 carrots, peeled and sliced
1 tablespoon light soy sauce
1 teaspoon hoisin sauce
2 tablespoons orange juice (or pineapple juice or just water)
1/2 teaspoon grated gingerroot
1 1/2 tablespoons honey
1 tablespoon sesame seeds (toasting is optional)
1/8 teaspoon pepper (to taste)
salt, if needed, to taste

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.

Nutrition Facts : Calories 86.1, Fat 3, SaturatedFat 0.4, Sodium 315.5, Carbohydrate 14.6, Fiber 2.1, Sugar 10.4, Protein 1.6

HOISIN PORK STIR FRY



Hoisin Pork Stir Fry image

A sweet and mildly spicy stir fry dish that is easy on the waistline! Can also be made with chicken! Goes great with jasmine rice. I mix and match veggies to whatever I have or whatever I feel like.

Provided by vchooch13

Categories     World Cuisine Recipes     Asian     Chinese

Time 50m

Yield 4

Number Of Ingredients 16

1 pound boneless pork chops, cut into stir-fry strips
1 tablespoon hoisin sauce
1 tablespoon cornstarch
2 tablespoons hoisin sauce
¼ cup chicken broth
1 tablespoon cornstarch
1 tablespoon rice vinegar
1 tablespoon white sugar
1 teaspoon red pepper flakes, or to taste
1 tablespoon sesame oil
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 carrot, peeled and sliced
1 green bell pepper, sliced
1 (4 ounce) can sliced water chestnuts, drained
2 green onions, sliced

Steps:

  • Mix the sliced pork, 1 tablespoon hoisin sauce, and 1 tablespoon cornstarch together in a bowl. Set aside. Combine the remaining 2 tablespoons hoisin sauce, chicken broth, and 1 tablespoon cornstarch with rice vinegar, sugar, and cayenne pepper in small bowl. Set aside.
  • Heat the sesame oil in a skillet over medium-high heat. Stir in the pork; cook and stir until the pork begins to brown, about 5 minutes. Add the garlic and ginger; cook and stir until fragrant. Mix in the carrot, bell pepper, and water chestnuts, cooking until the carrots are tender. Stir in the reserved hoisin sauce mixture and continue cooking and stirring until the flavors are combined, about 3 minutes.

Nutrition Facts : Calories 235.4 calories, Carbohydrate 17.5 g, Cholesterol 39.3 mg, Fat 11.4 g, Fiber 1.9 g, Protein 15.6 g, SaturatedFat 3.2 g, Sodium 295.2 mg, Sugar 8.3 g

GLAZED HOISIN-SESAME CARROTS



Glazed Hoisin-Sesame Carrots image

These Asian-style carrots might sound exotic, but with their sweet, savory and salty flavor profile, they would be amazing served alongside American staples like meatloaf and roast chicken.

Provided by Cooking Channel

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons sesame seeds
1 pound carrots, peeled and sliced on the diagonal into 1/4-inch pieces
3 tablespoons hoisin
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1/4 cup scallion greens, chopped

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.

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