STIR-FRIED BALSAMIC GINGER CARROTS
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
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
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 6
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.
HONEY GINGER CARROTS
Carrots sweetened with honey and lemon, with a hint of ginger.
Provided by Linda
Categories Side Dish Vegetables Carrots
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes. Drain.
- In a large skillet over low heat, melt butter with honey. Stir in ground ginger and lemon juice. Stir in carrots and simmer until heated through.
Nutrition Facts : Calories 122.1 calories, Carbohydrate 13.8 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 2.3 g, Protein 0.7 g, SaturatedFat 4.9 g, Sodium 98.8 mg, Sugar 9.9 g
BALSAMIC GLAZED CARROTS
Carrots are sauteed in olive oil, and then briefly tossed with balsamic vinegar and brown sugar in this deceptively simple side dish.
Provided by HARRY WETZEL
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.
Nutrition Facts : Calories 81.6 calories, Carbohydrate 12.5 g, Fat 3.5 g, Fiber 2.9 g, Protein 0.7 g, SaturatedFat 0.5 g, Sodium 80.8 mg, Sugar 8.9 g
BALSAMIC PORK STIR-FRY
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
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 GINGER AND GARLIC CARROTS
Make and share this Stir-Fried Ginger and Garlic Carrots recipe from Food.com.
Provided by ngdarlen
Categories Vegetable
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Heat an iron skillet or wok on medium/high heat and add just enough olive oil to coat the bottom of pan.
- Once pan is hot, add the smashed garlic and toss for several minutes to flavor the oil, careful not to let it burn.Leave the garlic in the pan and add the rest of the ingredients, give a good stir, and allow enough time between stirrings to let the carrots caramelize and get a crust.
- Once carrots have caramelized , lower heat to medium--medium/low and continue cooking, stirring periodically, until carrots have reached desired doneness.
- Cooking time is not approximate as some may prefer their carrots to retain some crunchiness, but to assure maximum sweetness, I recommend cooking till all carrots are soft throughout, which on the average, is about 10-15 minutes after caramelize process is complete.
Nutrition Facts : Calories 55.3, Fat 0.3, SaturatedFat 0.1, Sodium 77.3, Carbohydrate 12.9, Fiber 3.5, Sugar 5.1, Protein 1.4
STIR-FRIED CARROTS
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
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
STIR-FRIED CARROTS AND GARLIC
Categories Garlic Vegetable Side Sauté Vegetarian High Fiber Wheat/Gluten-Free Carrot Spring Gourmet
Yield Serves 2
Number Of Ingredients 6
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.
More about "stir fried balsamic ginger carrots food"
STIR-FRIED BALSAMIC AND GINGER GLAZED CARROTS
From karenskitchenstories.com
Cuisine ChineseCategory Side DishesServings 8Total Time 10 mins
GINGER BEEF STIR-FRY – EAT WELL
From canolaeatwell.com
BALSAMIC STIR FRY VEGETABLES - UNIVERSITY OF KENTUCKY
From fcs-hes.ca.uky.edu
SLOW COOKER BALSAMIC CARROTS - AMANDA'S COOKIN'
From amandascookin.com
CHICKEN AND VEGETABLE STIR FRY WITH BALSAMIC VINEGAR
From notsoseriouseats.com
CHICKEN STIR FRY RECIPE WITH BALSAMIC VINEGAR
From recipeschoice.com
BALSAMIC PEANUT BEEF STIR FRY RECIPE - FOOD NEWS
From foodnewsnews.com
STIR-FRIED ASPARAGUS WITH CARROT | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
STIR-FRIED BALSAMIC AND GINGER GLAZED CARROTS | RECIPE
From pinterest.com
BEEF STIR FRY WITH GLASS NOODLES (JAPCHAE) | EASY WEEKNIGHT RECIPES
From easyweeknightrecipes.com
STIR-FRIED BALSAMIC GINGER CARROTS | KEEPRECIPES: YOUR …
From keeprecipes.com
STIR-FRIED BALSAMIC GINGER CARROTS | RECIPE CART
From getrecipecart.com
STIR-FRIED BALSAMIC GINGER CARROTS RECIPE - PINTEREST.CA
From pinterest.ca
STIR-FRIED BALSAMIC GINGER CARROTS - GRACE YOUNG
From graceyoung.com
10 BEST VEGETABLE STIR FRY BALSAMIC VINEGAR RECIPES
From yummly.com
STIR-FRY CHICKEN SALAD RECIPE - FOOD.COM
STIR-FRIED BALSAMIC GINGER CARROTS - MASTERCOOK
From mastercook.com
STIR-FRIED BALSAMIC GINGER CARROTS : GORILLARECIPES
From reddit.com
STIR-FRIED CARROTS AND PARSNIPS WITH GINGER, MAPLE, AND ANISE
From americastestkitchen.com
VEGETARIAN THANKSGIVING STIR-FRY RECIPES - THE NEW YORK TIMES
From well.blogs.nytimes.com
INDONESIAN STIR FRIED CARROTS RECIPE - FOOD NEWS
From foodnewsnews.com
SPRING VEGETABLE STIR FRY - AHEAD OF THYME
From aheadofthyme.com
10 BEST VEGETABLE STIR FRY BALSAMIC VINEGAR RECIPES | YUMMLY
From yummly.com
BALSAMIC PORK STIR-FRY - GLUTEN FREE RECIPES
From fooddiez.com
HONEY BALSAMIC GLAZED CARROTS - BUDGET BYTES
From budgetbytes.com
MUSHROOM STIR FRY RECIPE • VEGGIE SOCIETY
From veggiesociety.com
STIR-FRIED BALSAMIC AND GINGER GLAZED CARROTS
STIR FRIED CARROTS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
GARLIC GINGER VEGGIE STIR FRY - LOVE BEETS
From lovebeets.com
BALSAMIC GLAZED CARROTS RECIPE - RECIPEZAZZ.COM
From recipezazz.com
STIR-FRIED BALSAMIC GINGER CARROTS - DINING AND COOKING
From diningandcooking.com
HOW TO STIR FRY CARROTS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
KUSINA NI MANDING: STIR-FRIED BALSAMIC GINGER CARROTS
From kusinanimanding.blogspot.com
STIR-FRIED BEEF WITH CARROTS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
STIR-FRIED BALSAMIC AND GINGER GLAZED CARROTS
From pinterest.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love