Stir Fried Carrots With Mango And Ginger Food

THE BEST VEGETABLE STIR FRY RECIPE

The BEST Vegetable Stir Fry Recipe image

Vegetable sitr fry is a quick one-pan dish ready in under 30 minutes. Sauteed veggies in an easy sweet and savory stir fry sauce. The perfect recipe when craving Asian takeout that can be made at home.

Provided by Valentina Ablaev

Categories Easy

Time 25m

Number Of Ingredients 14

Ingredients

1 large carrot (sliced)
2 cups medium broccoli florets
8 oz can baby corn spears (drained)
8 oz mushrooms (white or brown) (sliced or quartered)
1 whole pepper (red, yellow or orange) (seeded and sliced)
2 Tbsp cooking oil ((extra light olive oil or canola))
2 Tbsp unsalted butter
3 garlic cloves (peeled and minced)
2 tsp ginger (minced)
1/4 cup chicken broth ((or vegetable broth for vegetarian))
½ tsp cornstarch
3 Tbsp low sodium soy sauce ((use Tamari for gluten free))
2 Tbsp honey
¼ tsp hot sauce (optional (Frank's or Sriracha work great))

Steps:

In a large non-stick skillet or wok, over medium heat, heat the oil. Add the vegetable and stir fry about 3 minutes or until vegetables are crisp-tender. Add the butter, garlic, ginger and cook until fragrant.
In a small bowl, combine all the ingredients for the stir fry sauce. Pour the sauce over the vegetables and stir.
Turn heat down to medium/low and cook 3-4 minutes, until sauce thickens and vegetables are desired tenderness.

Nutrition Facts : Calories 256 kcal, Carbohydrate 31 g, Protein 7 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 15 mg, Sodium 444 mg, Fiber 4 g, Sugar 15 g, ServingSize 1 serving

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

Ingredients

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

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

Ingredients

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 CUMIN CARROTS

Stir-fried cumin carrots image

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

Ingredients

3 tbsp vegetable oil
400g baby heritage carrots , washed, leafy tops trimmed and roughly chopped (set aside for later), large carrots halved
3 garlic cloves , peeled and sliced
1 tbsp cumin seeds
pinch chilli flakes
handful fresh coriander leaves , chopped
1 shallot , finely chopped
1 lemon , zested, plus a squeeze of juice
50ml olive oil

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

INDONESIAN STIR FRIED CARROTS

Indonesian Stir Fried Carrots image

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

Ingredients

3 tablespoons butter, preferably clarified butter
6 shallots, chopped
1 green chili pepper, seeded and chopped
4 -5 garlic cloves, minced
1 lb carrot, peeled and sliced into very thin strips
1/4 cup vegetable broth
2 tablespoons dark soy sauce
salt, if needed, to taste

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

GINGER VEGGIE STIR-FRY

Ginger Veggie Stir-Fry image

I just whipped this up one day when I felt like a stir-fry but did not have all the ingredients called for in some of the stir-fry recipes on this site. I used certain veggies I had on hand, but any seasonal veggies may be used. It has a mild ginger flavor that can be enhanced according to taste, and is filling yet light on the tummy! Tofu may be added. Serve over a bed of steamed jasmine rice.

Provided by veggigoddess

Categories World Cuisine Recipes Asian

Time 40m

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon cornstarch
1 ½ cloves garlic, crushed
2 teaspoons chopped fresh ginger root, divided
¼ cup vegetable oil, divided
1 small head broccoli, cut into florets
½ cup snow peas
¾ cup julienned carrots
½ cup halved green beans
2 tablespoons soy sauce
2 ½ tablespoons water
¼ cup chopped onion
½ tablespoon salt

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.

Nutrition Facts : Calories 118.6 calories, Carbohydrate 8 g, Fat 9.3 g, Fiber 2.2 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 903.3 mg, Sugar 2.5 g

STIR-FRIED CARROTS

Stir-Fried Carrots image

Here's a tasty departure from your usual side dish. Toss sliced carrots with Italian dressing and stir-fry until crisp-tender and delicious!

Provided by My Food and Family

Categories Recipes

Time 17m

Yield Makes 4 servings.

Number Of Ingredients 3

Ingredients

1 lb. carrots
1/2 cup KRAFT Italian Dressing
3/4 cup water

Steps:

Clean carrots; cut diagonally into very thin slices.
Heat dressing in wok or large skillet on high heat. Add carrots; cook and stir 2 min.
Add water. Reduce heat to medium-high; cook an additional 9 to 10 min. or until carrots are crisp-tender, stirring occasionally.

Nutrition Facts : Calories 150, Fat 11 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 300 mg, Carbohydrate 12 g, Fiber 3 g, Sugar 8 g, Protein 1 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

Ingredients

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

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

Ingredients

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.

RAINBOW CARROT STIR-FRY

Rainbow Carrot Stir-Fry image

In January, a friend gave me beautiful lacquered chopsticks from Shanghai. That was a spur for me to pull out my wok for a stir-fry of spring onions and young carrots of all colors: purple and dark red-orange, yellow and the familiar orange. I've made many rainbow pepper stir-fries, but this time I used my multicolored carrots, and cut them into matchsticks so they would cook quickly along with the spring onions. I wanted this to be a main dish, so I added tofu, as well as the aromatics that I always use in my stir-fries: garlic, ginger, dry sherry, soy sauce and a bit of sugar. The list of ingredients in stir-fry recipes can look long, even daunting. But most of the ingredients don't require knife skills, just measuring spoons, so the preparation is simple. And the actual cooking goes very quickly, so quickly that it's important to have everything prepped and within reach of your wok. Read through the recipe a couple of times before you begin cooking, because once you start, you won't have time to refer to it.

Provided by Martha Rose Shulman

Categories quick, main course

Time 10m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 14-ounce box firm tofu, cut into dominoes
2 tablespoons soy sauce
1 tablespoon Shaoxing rice wine or dry sherry
1/4 cup vegetable or chicken stock, or water
1/4 to 1/2 teaspoon salt (to taste)
1/4 to 1/2 teaspoon sugar (to taste)
1 teaspoon cornstarch or arrowroot
2 tablespoons peanut or other neutral oil
2 to 3 teaspoons minced garlic (to taste)
2 to 3 teaspoons minced ginger (to taste)
1 pound carrots, preferably a mix of colors, cut into matchsticks
1 bunch spring onions or 2 bunches scallions, white or purple, and light green parts separated from dark green parts, chopped
1 tablespoon black or toasted white sesame seeds
1/4 cup chopped cilantro
Cooked grains or noodles, for serving

Steps:

Drain and dry tofu slices on paper towels. In a small bowl, combine 1 tablespoon soy sauce, rice wine and stock. Combine salt and sugar in another small bowl. In another bowl, dissolve cornstarch or arrowroot in 2 tablespoons stock or water; stir well. Have ingredients within reach of 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 oil by adding it to the sides of the pan or wok and swirling, then add tofu and stir-fry until lightly colored, 1 to 2 minutes. Add remaining soy sauce; stir-fry until no liquid is visible in pan. Remove tofu to a plate.
Swirl in remaining oil; add garlic and ginger, and stir-fry for no more than 10 seconds. Add carrots and white and light green parts of onions or scallions; stir-fry for 1 minute. Add salt, pepper and sugar; toss together and add soy sauce mixture. Stir-fry for 1 to 2 minutes, until vegetables are crisp-tender.
Return tofu to wok along with sesame seeds and stir-fry for 30 seconds. Stir cornstarch or arrowroot slurry and add it to pan along with cilantro and onion greens. Stir until everything is lightly glazed and remove from heat. Serve with hot grains or noodles.

Nutrition Facts : @context http, Calories 295, UnsaturatedFat 14 grams, Carbohydrate 21 grams, Fat 17 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 634 milligrams, Sugar 7 grams, TransFat 0 grams

CARROTS WITH MANGO CHUTNEY

Carrots With Mango Chutney image

This is a recipe I made up myself and it has been well received, especially for those who like chutney. Good served with roast chicken or pork. Will look forward to hearing comments.

Provided by waynejohn1234

Categories Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs baby carrots
2 tablespoons butter
1 tablespoon minced fresh ginger
2 tablespoons orange juice concentrate
1/2 cup mango chutney
salt and pepper

Steps:

Cook carrots until tender crisp.
Drain well.
Reduce heat and add butter, ginger and orange juice concentrate.
Cook 2 - 3 minutes.
Add chutney and cook until very hot.
Season.
P.S. These are not too sweet, but I am sure sugar could be added to suit personal tastes.

Nutrition Facts : Calories 72.5, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 109.2, Carbohydrate 11.1, Fiber 2.1, Sugar 7, Protein 0.9

More about "stir fried carrots with mango and ginger food"

CARROT STIR-FRY: AN EASY RECIPE FOR BEGINNERS - DELISHABLY

Web Throw in slit green chilies and curry leaves. Saute them for 30 seconds. Add chopped carrots. Add some salt. Stir-cook on high heat for 2-3 minutes. Reduce the heat a little, and add a 1/2 cup of water. Mix well. Cook, …
From delishably.com

See details

30-MINUTE MANGO CHICKEN STIR FRY | AMBITIOUS KITCHEN

Web Jul 9, 2018 1 large ripe mango, diced Optional: Cashews and Cilantro, to garnish For the sauce: 2 tablespoons gluten free soy sauce or coconut aminos 2 tablespoon cashew butter (or peanut butter) 2 cloves garlic, …
From ambitiouskitchen.com

See details

VEGETABLE MANGO STIR FRY – EMILIE EATS

Web Apr 11, 2018 Instructions. In a medium bowl, add soy sauce, sugar, vinegar, garlic powder, and ginger; whisk to combine. Add seitan; stir to coat evenly. Set aside for 10 minutes. …
From emilieeats.com
Reviews 2
Category Main Meals
Servings 4
Estimated Reading Time 4 mins

In a medium bowl, add soy sauce, sugar, vinegar, garlic powder, and ginger; whisk to combine. Add seitan; stir to coat evenly. Set aside for 10 minutes.
In a medium skillet over medium heat, add seitan with marinade. Add tapioca starch; stir to combine. Stir continuously as the sauce thickens, making sure to scrape the bottom of the pan. Cook for 5-7 minutes, until the sauce is gooey.
Add bell pepper and mango. Cook for 8-10 minutes, or until peppers are tender. Add a bit of water if needed to keep the sauce from burning.

See details

CARROT CURRY (INDIAN STYLE) - SWASTHI'S RECIPES

Web Aug 19, 2022 1.Pour oil to a hot pot. When the oil becomes hot, add mustard seeds and cumin seeds. 2. When the spices splutter, add curry leaves and then fine chopped …
From indianhealthyrecipes.com

See details

UNIQUE SUMMER RECIPES YOU SHOULDN'T MISS OUT ON - TIMES OF INDIA

Web 5 hours ago Heat some oil in a pan and add mustard seeds and soaked daal. Stir fry the daal until it is golden brown. Add curry leaves, chopped carrots, and red chilli and fry for …
From timesofindia.indiatimes.com

See details

VEGAN RECIPES ON INSTAGRAM: "VEGGIE STIR FRY WITH SPICY MANGO …

Web 1,789 Likes, 11 Comments - Vegan Recipes (@veganrecipesideas) on Instagram: "Veggie Stir Fry With Spicy Mango Sauce, Crispy Tofu And Jasmin Rice . by …
From instagram.com

See details

STIR FRIED CARROTS WITH MANGO AND GINGER RECIPES RECIPE

Web 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 …
From food-recipe.info

See details

RECIPE: STIR-FRIED CHICKEN & VEGETABLES WITH RICE & SOY-CHILE …

Web This stir-fry brings together tender bites of chicken, bok choy, and carrots with an umami-rich sauce made with soy glaze, sesame oil, and our own black bean-chile sauce—for …
From blueapron.com

See details

MENU 2023 - STEAM RESTAURANT IN LONDON | THEFORK

Web Contains shrimp, chilli sauce, carrot, bamboo shoot and custard powder. Vegetarian . Edamame. £4.2. With sea salt. Vegetarian glutinous rice ... Deep fried breaded chicken …
From thefork.com

See details

STIR-FRIED BALSAMIC AND GINGER GLAZED CARROTS

Web Apr 9, 2022 Heat a flat bottomed 14 inch carbon steel wok or 12 inch skillet over medium high heat until a drop of water evaporates when sprinkled on the pan's surface. Drizzle in …
From karenskitchenstories.com

See details

GINGER AND CARROT STIR-FRY – LEITE'S CULINARIA

Web Jan 5, 2020 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 …
From leitesculinaria.com

See details

VERY FAVORITE STIR FRY NOODLES (WITH TOFU OR CHICKEN)

Web Apr 12, 2023 Cook 2 to 3 minutes, stirring often, until vegetables are vibrant. Reduce heat under skillet to medium. Add stir fry sauce, al dente noodles, steamed broccoli and …
From 40aprons.com

See details

CARROT STIR FRY RECIPE - THE TIMES GROUP

Web Jul 12, 2018 Now, place a skillet over medium flame and heat oil in it. Step 3. Once hot enough, add the carrots to the skillet and stir fry until golden. Step 4. Then, add garlic …
From recipes.timesofindia.com

See details

KETO KOREAN BEEF STIR FRY - EASY TAKEOUT COPYCAT

Web Apr 13, 2023 Season the steak with salt and pepper to taste, and sear in the heated oil until cooked through. Remove and set aside. Reduce the heat to medium, and add the …
From stylishcravings.com

See details

BRENDA ~ ADELAIDE FOOD BLOGGER ON INSTAGRAM: "SHOCKED AND …

Web 430 Likes, 27 Comments - Brenda ~ Adelaide Food Blogger (@freakyfeedsaus) on Instagram: "Shocked and confused about how this vegan food tasted so damn GOOD …
From instagram.com

See details

FODY'S SHRIMP & VEGGIE TACO STIR FRY WITH CILANTRO LIME RICE

Web In a small mixing bowl, toss together red cabbage, carrots, snap peas and green pepper with. the remaining teaspoon of Shallot Infused Olive Oil and lime juice. Set aside. …
From fodyfoods.com

See details

VEGAN FOOD - INSTAGRAM

Web 337 likes, 3 comments - Vegan food | plantbase (@veganmeal.happy) on Instagram: "陋 Get Our new 100+ Delicious Vegan Recipes For Weight Loss, Muscle Growth and A …
From instagram.com

See details

STIR-FRIED CARROTS, CORN & PEPPERS - EATINGWELL

Web Jun 19, 2020 Combine salt and sugar in another small bowl. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl …
From eatingwell.com

See details