Stir Fried Balsamic Ginger Carrots Recipes

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STIR-FRIED BALSAMIC GINGER CARROTS



Stir-Fried Balsamic Ginger Carrots image

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

1 1/4 teaspoon salt
1 1/2 pounds carrots, cut diagonally into 2-inch pieces (about 5 cups)
1 tablespoon plus 1 teaspoon balsamic vinegar
1 tablespoon dry sherry
2 teaspoons soy sauce (low-sodium if desired)
3/4 teaspoon sugar
1/4 teaspoon freshly ground pepper
2 tablespoons peanut or canola oil
2 tablespoons minced ginger
2 tablespoons finely chopped chives

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

BALSAMIC GLAZED VEGETABLES



Balsamic Glazed Vegetables image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 6

1 1/2 to 2 pounds of your choice of the following, or any combination of: "baby" packaged fresh carrots, brussel sprouts, yellow squash (you can also use broccoli, cauliflower and zucchini)
1/2 cup water
1/2 cup balsamic vinegar
1 tablespoon butter
Salt and freshly ground black pepper
Chopped parsley leaves, for garnish

Steps:

  • Place veggies in a pan with water and vinegar. Bring to a boil and cover. Reduce heat to medium and cook 10 minutes. Remove lid and raise heat back up. Allow the water to boil away and the vinegar to reduce and glaze the veggies, about 5 to 7 minutes. When the vegetables are glazed, to a sweet, rich brown color add butter to the pan. Turn veggies to coat lightly with butter. Season with salt, pepper and serve. Garnish with parsley.
  • For an optional glaze for the vegetables, substitute 1/4 melted butter and 1/4 cup honey for 1/2 cup balsamic vinegar. Follow method as listed.

AIR-FRIED CARROTS WITH BALSAMIC GLAZE



Air-Fried Carrots with Balsamic Glaze image

Honey-roasted carrots still warm from the air fryer are tossed with a buttery balsamic glaze and sprinkled with chives in this simple and quick weeknight side dish recipe.

Provided by Allrecipes

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 20m

Yield 4

Number Of Ingredients 9

olive oil for brushing
1 tablespoon olive oil
1 teaspoon honey
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
1 pound tri-colored baby carrots
1 tablespoon balsamic glaze
1 tablespoon butter
2 teaspoons chopped fresh chives

Steps:

  • Brush an air fryer basket with olive oil.
  • Whisk together 1 tablespoon olive oil, honey, salt, and pepper in a large bowl. Add carrots and toss to coat. Place carrots in the air fryer basket in a single layer, in batches, if needed.
  • Cook in the air fryer at 390 degrees F (200 degrees C), stirring once, until tender, about 10 minutes. Transfer warm cooked carrots to a large bowl, add balsamic glaze and butter, and toss to coat. Sprinkle with chives and serve.

Nutrition Facts : Calories 116.7 calories, Carbohydrate 11.9 g, Cholesterol 7.6 mg, Fat 7.7 g, Fiber 3.3 g, Protein 0.8 g, SaturatedFat 2.5 g, Sodium 228 mg, Sugar 6.9 g

STIR-FRIED CARROTS



Stir-Fried Carrots image

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

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

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

BALSAMIC PORK STIR-FRY



Balsamic Pork Stir-Fry image

The solution to expensive Chinese takeout is right here. I think this pork stir-fry is much tastier than any takeout I've tried. -Susan Jones, Appleton, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 7

1 pork tenderloin (1 pound), cut into thin strips
2/3 cup balsamic vinaigrette, divided
1-1/2 cups sliced fresh carrots
1 cup sliced fresh mushrooms
1 can (8 ounces) sliced water chestnuts, drained
2 tablespoons hoisin sauce
Hot cooked rice

Steps:

  • In a large skillet or wok, stir-fry pork in 2 tablespoons vinaigrette for 3-4 minutes or until browned. Remove and keep warm., Stir-fry carrots in 2 tablespoons vinaigrette for 2 minutes. Add mushrooms; stir-fry 2 minutes longer. Add water chestnuts and stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Add hoisin sauce and remaining vinaigrette. Bring to a boil; cook for 1 minute. Add pork and heat through. Serve with rice.

Nutrition Facts :

STIR FRIED CARROTS WITH MANGO AND GINGER



Stir Fried Carrots With Mango and Ginger image

Excellent side dish for grilled meat or couscous or on its own with yoghurt and a green salad, mango must be ripe and sweet or you will need to add honey to the dish to balance the flavours. From Modern Moroccan by Ghillie Basan

Provided by lindseylcw

Categories     Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 medium onion, chopped
1 ounce fresh ginger, peeled and chopped
2 garlic cloves, chopped
6 carrots, sliced into rounds
3 tablespoons pistachio nuts, shelled and roasted
1 teaspoon ground cinnamon
2 teaspoons ras el hanout spice mix
1 small mango, diced
1 tablespoon fresh coriander, chopped
1/2 lemon, juice of

Steps:

  • Heat the olive oil in a heavy fry pan or wok.
  • Stir in the onion, ginger and garlic and fry for 1 minute.
  • add the carrots, tossing them in the pan to make sure that they are thoroughly mixed with the flavouring ingredients, and cook until they begin to brown.
  • Add the pistachio nuts, cinnamon and ras el hanout, then gently mix in the mango.
  • sprinkle with coriander, season with salt and pour over the lemon juice.
  • serve immediately.

Nutrition Facts : Calories 191.2, Fat 9.9, SaturatedFat 1.4, Sodium 66.5, Carbohydrate 25.7, Fiber 5.2, Sugar 15.4, Protein 3.1

STIR-FRIED CARROTS AND GARLIC



Stir-Fried Carrots and Garlic image

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

Yield Serves 2

Number Of Ingredients 6

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

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.

BALSAMIC BROWN SUGAR CARROTS



Balsamic Brown Sugar Carrots image

Yum.

Provided by Anna

Categories     Side Dish     Vegetables     Carrots

Time 25m

Yield 2

Number Of Ingredients 5

1 tablespoon olive oil
2 carrots, cut into rounds, or more to taste
1 dash grill seasoning (such as Weber® Veggie Grill™ Seasoning)
2 tablespoons balsamic vinaigrette dressing (such as Newman's Own®)
½ teaspoon brown sugar

Steps:

  • Heat olive oil in a skillet over medium-low heat. Add carrots to the skillet and season with grill seasoning; cook and stir until lightly golden, 8 to 10 minutes. Carefully pour balsamic dressing over carrots; cook and stir until dressing is slightly reduced, about 3 minutes. Add brown sugar to carrots and cook until dissolved, about 2 minutes.

Nutrition Facts : Calories 138.8 calories, Carbohydrate 9.6 g, Fat 11.4 g, Fiber 2 g, Protein 0.7 g, SaturatedFat 1.5 g, Sodium 240.4 mg, Sugar 5 g

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



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

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

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

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.

ROASTED BALSAMIC CARROTS



Roasted Balsamic Carrots image

Yield 6

Number Of Ingredients 4

1 (16 ounce) package baby carrots
2 Tablespoons olive oil
2 Tablespoons balsamic vinegar
Salt and pepper, to taste

Steps:

  • Preheat oven to 450 degrees F.
  • Spray a 9 x 13 inch baking pan with nonstick cooking spray and spread carrots in an even layer inside.
  • Drizzle half of the olive oil and all of the vinegar over the carrots.
  • Stir to coat carrots.
  • Sprinkle salt and pepper over the carrots and cook for 15 minutes.
  • Remove from the oven.
  • Stir the carrots and add remaining olive oil then cook for 10-15 more minutes, or until carrots are tender.

Nutrition Facts : Servingsize 1 serving, Calories 268 kcal, Fat 27 g, SaturatedFat 4 g, Cholesterol 0 mg, Sodium 33 mg, Carbohydrate 8 g, Sugar 2 g, Protein 1 mg

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