STIR-FRIED CUMIN CARROTS
Pair lightly spiced baby carrots with a zesty lemon, shallot, cumin and coriander dressing to make this fabulous side dish - a great accompaniment to your Sunday roast
Provided by Tom Kerridge
Categories Side dish
Time 20m
Yield Serves 8-10
Number Of Ingredients 9
Steps:
- Mix all the dressing ingredients together and set aside.
- Heat the oil in a wok, then add the carrots. Stir-fry for 3-4 mins until lightly charred, then add the garlic, cumin, chilli and a large pinch of salt. Cook for 2 mins more. Turn off the heat, toss through the dressing and a few chopped carrot tops, then serve.
Nutrition Facts : Calories 95 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
GARLIC CHICKEN STIR FRY
A stir fry recipe I developed to satisfy a family of garlic lovers.
Provided by Teresa Shields
Categories World Cuisine Recipes Asian
Yield 4
Number Of Ingredients 14
Steps:
- Heat peanut oil in a wok or large skillet. When oil begins to smoke, quickly stir in 2 cloves minced garlic, ginger root, green onions and salt. Stir fry until onion becomes translucent, about 2 minutes. Add chicken and stir until opaque, about 3 minutes. Add remaining 4 cloves minced garlic and stir. Add sweet onions, cabbage, bell pepper, peas and 1/2 cup of the broth/water and cover.
- In a small bowl, mix the remaining 1/2 cup broth/water, soy sauce, sugar and cornstarch. Add sauce mixture to wok/skillet and stir until chicken and vegetables are coated with the thickened sauce. Serve immediately, over hot rice if desired.
Nutrition Facts : Calories 337.3 calories, Carbohydrate 32.3 g, Cholesterol 67.1 mg, Fat 8.6 g, Fiber 5.9 g, Protein 31.7 g, SaturatedFat 1.6 g, Sodium 1363.8 mg, Sugar 12.2 g
STIR-FRIED TOFU WITH CARROTS AND RED PEPPERS
Make sure to cut the carrots and red peppers into the same size julienne (julienne are thin strips) so that they cook at the same rate. Both of these vegetables keep well in the refrigerator, so this should be a dish you can pull together easily.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, one pot, main course
Time 20m
Yield Serves four
Number Of Ingredients 15
Steps:
- Cut the tofu into 1/4-inch matchsticks and place them on paper towels. Place another paper towel on top and prepare the remaining ingredients.
- In a small bowl or measuring cup combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm's reach of your pan.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the tofu. Reduce the heat to medium and stir-fry 1 to 2 minutes, until it begins to brown. Add the garlic and ginger and stir-fry for no more than 10 seconds.
- Swirl in the remaining oil and add the carrots, red pepper, mushrooms, and spring onion or red onion. Turn the heat to high and stir-fry for 1 minute, or until the vegetables begin to soften. Add the salt, pepper and sugar, toss together and add the soy sauce mixture. Stir-fry for 1 to 2 minutes, until the vegetables are crisp-tender, stir in the cilantro and serve.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 13 grams, Carbohydrate 10 grams, Fat 17 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 415 milligrams, Sugar 3 grams
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 BEANS AND CARROTS
Make and share this Stir Fried Beans and Carrots recipe from Food.com.
Provided by nehasan
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- 1. In a blender take the chilli and garlic add a little water if needed and make a paste.
- 2. In a bowl put in the soya sauce, 1 tablespoon of the chilli-garlic, 2 tablespoon of olive oil, lemon juice, cumin powder and water. Mix it nicely.
- 3. Cut the beans and carrots in little long and stanty way and wash them.
- 4. in a bowl take the vegetables and mix the liquid mixture to it.and let it absorb the flavour for 10 minutes.
- 5. take a pan and add he rest of the olive oil and on heated add the vegetables.
- 6. cover it wid the lid, stiring it a little in a few seconds.a nice sizzlin sound is der through out, due to the water.Add salt.
- 7. Turn off the flame wen a few vegetables start getting a blackish burnt colour.
- 8. serve hot with rice or simply as a salad.
Nutrition Facts : Calories 284.1, Fat 27.9, SaturatedFat 3.8, Sodium 530.9, Carbohydrate 8.5, Fiber 2.1, Sugar 2.7, Protein 2.6
INDONESIAN STIR FRIED CARROTS
Make and share this Indonesian Stir Fried Carrots recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 19m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a wok or large skillet, heat the 2 tablespoons of butter.
- Saute the chopped shallots and chili for 1 minute.
- Add the garlic and the carrots.
- Stir continuously for a minute or so and then add the broth and soy sauce.
- Cover and continue to cook for about 4 minutes.
- Uncover, taste, and add salt if necessary. Cook for a further 2 minutes, stirring all the time.
- Serve.
Nutrition Facts : Calories 164.1, Fat 9.1, SaturatedFat 5.5, Cholesterol 23.1, Sodium 698.1, Carbohydrate 19.3, Fiber 3.5, Sugar 6.1, Protein 3.5
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.
STIR-FRIED CARROTS AND PARSNIPS WITH SPICY PORK
I based this on a Cantonese dish my dad would make when I was growing up. He would take hours chopping, dicing and slicing and then throw it all into a boiling hot wok and dinner would be served within two minutes. I think he loved the cinema of this type of cooking. I miss him and the dish so much that I came up with a simplified weeknight version of it. Don't like spicy food? Simply omit the red pepper flakes. Serve this with bowls of steamed rice.
Provided by Alex Guarnaschelli
Categories main-dish
Time 25m
Yield 3 to 4 servings
Number Of Ingredients 14
Steps:
- Cook the pork: Heat a large skillet over medium heat and add the oil. When the oil begins to smoke lightly, break the pork into small pieces, add the pork in an even layer and season generously with salt and the red pepper flakes. Brown and cook the pork until the pink is gone, 5 to 7 minutes.
- Add the vegetables and finish: Stir in the garlic, carrots and parsnips and continue stirring and cooking until the vegetables are tender and mixed in, 3 to 5 minutes. Stir in the ginger, peas and vinegar with the hoisin. Shut off the heat and taste for seasoning. Add more vinegar and/or salt if needed. Stir in the sesame seeds and scallions. Serve immediately, with cooked rice if desired.
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From leitesculinaria.com
5/5 (1)Total Time 25 minsCategory EntreesCalories 181 per serving
- Peel the ginger and cut it lengthwise in half before cutting the pieces lengthwise into narrower strips the size of matchsticks. (You should have about 1 cup of ginger sticks.) Do the same with the carrots. (You should have about 1 3/4 cups carrot sticks.)
- Heat a wok or large skillet over high heat. Add the oil or lard and swirl to coat the bottom of the pan. Toss in the garlic and stir-fry for 10 seconds or so, then toss in the pork and chilis. Stir-fry the ingredients, separating the pork so each slice gets exposed to the hot pan, until they’ve started to change color all over. This should take less than 2 minutes.
- Toss in the carrots and ginger and stir-fry for about 1 minute. Add the salt, if desired, and stir-fry for another minute.
- Add the water, cover, and boil vigorously for about 3 minutes, then remove the lid and let the liquid boil down for a minute or two.
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- Combine the glaze ingredients, stir and set aside. In a wok heat up the oil, add the ginger, garlic and spiralized carrots and stir fry over a medium/high heat for about a minute.
- Add some of the glaze mixture and stir fry for another 10 seconds or so ensuring the noodles are evenly coated.
- Remove from the heat, add the remaining glaze, scatter the scallions and sesame seeds over the top and serve immediately.
BROCCOLI STIR FRY WITH GARLIC | CHINA SICHUAN FOOD
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5/5 (2)Total Time 10 minsCategory Side DishCalories 100 per serving
- Add 3 cups of water I pot or wok with 1 teaspoon of salt and several drops of oil. Bring the water to a boiling and then add broccoli and carrot slices to cook for around 2 minutes. Transfer out and drain.
GARLIC-GINGER BEEF STIR-FRY - FOODLAND
From foodland.ca
3.5/5 (2)Total Time 35 minsServings 6Calories 250 per serving
- To make sauce, in a small bowl, whisk together beef broth, remaining 3 tbsp (45 mL) soy sauce, cornstarch, sesame oil and sugar. Set aside.
- In a wok or large skillet, heat half the canola oil over high heat, add half the beef and stir-fry just until meat browns, 2 to 3 min. Transfer to plate. Repeat with remaining oil and meat. Set aside.
- In the same wok, add onion, garlic and ginger paste and stir-fry until fragrant, about 1 min. Add carrots and 1/2 cup (125 mL) water then cover and let steam for 2 min. Add broccoli and let steam for 3 min. or until vegetables are tender-crisp.
ASIAN VEG STIR FRY - SIMPLE AND DELICIOUS! - MY FOOD STORY
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4.6/5 (5)Calories 112 per servingCategory Side Dishes
- Blanch broccoli and carrot in boiling hot water for two minutes to par cook them. This way they still remain crunchy, but don't taste raw in the stir fry. Drain and set aside.
- In a wok, heat oil and add chopped ginger, garlic and celery. Stir fry for a minute and then add sliced onions. Cook on high heat for another minute and add bell peppers and zucchini. Stir fry for a minute and add mushrooms and bok choy stem. Cook for another minute
- Add par cooked broccoli and carrots and the sauce. Stir fry for 2 minutes till the sauce thickens and becomes slightly translucent. Sprinkle spring onions on top and serve hot.
HONEY GARLIC CHICKEN STIR FRY WITH BROCCOLI & CARROTS
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4.5/5 (20)Estimated Reading Time 4 minsServings 14Total Time 25 mins
- Add in the cubed chicken breast. Cook until all of the chicken is cooked through and browned, about 4-5 minutes.
- Remove chicken from the pan and set aside. (I usually place paper towels in a bowl and then place chicken on top.)
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- Place a wok or large non-stick frying pan on a medium-high heat with the vegetable oil. Add the garlic, ginger and chilli, toss for 30 seconds, then add the chicken and stir-fry for one to two minutes more, or until golden.
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