Stir Fried Ginger And Garlic Carrots Recipes

GINGER GARLIC STIR FRIED VEGETABLES

Steps:

• Chop vegetables into bite size pieces and set aside.
• In a small bowl, mix arrowroot starch into the cold water until starch is dissolved. Add the rest of the sauce ingredients and stir until well-mixed.
• Heat coconut oil in a large skillet or wok over medium heat.
• Once the oil is shimmering, add sliced carrots and cook until softened, about 5 minutes.
• Add cauliflower and cook 2-3 minutes. Next add broccoli, zucchini, and minced ginger.
• Stir fry vegetables until soft, about 5 more minutes.
• Pour sauce over vegetables and add snap peas. Stir fry for two more minutes, ensuring veggies are well-coated in sauce.

GINGER VEGGIE STIR-FRY

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.

STIR-FRIED BALSAMIC GINGER CARROTS

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.

STIR FRIED CARROTS WITH MANGO AND GINGER

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.

STIR-FRIED CARROTS AND GARLIC

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.

GINGER-GLAZED CARROTS

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.