Asian Glazed Carrots Food

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.

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 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.

GLAZED CARROTS

Steps:

• In a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale. Cover and bring to a simmer. Once simmering, remove the lid, stir, and reduce the heat to low. Cover again and cook for 5 minutes. Remove the lid, add the chili powder and increase the heat to high. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes. Pour into a serving dish and sprinkle with the parsley. Serve immediately.

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.

CHINESE-STYLE GLAZED PORK BELLY RECIPE BY TASTY

Steps:

• Cut the pork belly into roughly 1-inch (2 ½ cm) cubes.
• Bring 1 liter of water to a boil in a pot, then add the pork, ginger, onion, and garlic, and cook for 3-4 minutes.
• Remove the pork from the water using a slotted spoon and drain on a plate lined with a paper towel. Discard the remaining water and vegetables.
• Clean and dry the pot, then return it to high heat and add the olive oil. Return the pork to the pan and cook until browned. The oil may pop and splatter, so be careful.
• Add the brown sugar, then reduce the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.
• Immediately add the soy sauces and rice wine, stirring continuously for 5-6 minutes more, or until the liquid has reduced to a thick glaze.
• Add the remaining 250 milliliters of water. Stir, cover, and simmer for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Stir every 10 minutes or so, adding more water if the pot is getting dry.
• Remove the lid. The sauce should coat the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.
• Serve immediately over a bowl of rice and sprinkle with sliced green onions.
• Nutrition Calories: 1704 Fat: 162 grams Carbs: 27 grams Fiber: 1 gram Sugars: 9 grams Protein: 30 grams
• Enjoy!

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.

ASIAN GLAZED CHICKEN THIGHS

Steps:

• Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
• Preheat oven to 425 degrees F (220 degrees C).
• Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
• Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.

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.

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 CHICKEN AND VEGGIES

Steps:

• Mix cornstarch, broth, vinegar, honey, soy and pepper inches.
• cup until smooth. Cook chicken in nonstick skillet until.
• browned. Add cornstarch mixture, carrots and water.
• chestnuts. Cook until mixture boils and thickens, stirring.
• Cover and cook over low heat 5 minute or until done. Stir in.
• snowpeas and cook additional 3 minutes.

JAPANESE STYLE SWEET CARROTS

Steps:

• Cut up carrot and boil in water until it's almost soft.
• Discard most of the water (like, leaving only a table spoonful or two) and add a little sugar and butter. Continue boiling until the carrot is soft.
• They are just regular carrots, and you don't have to use a lot of sugar. Carrots are naturally sweet when boiled; a little butter makes the sweetness more noticeable.Serve hot with rice.