Wok-Fried Ginger Scallion Carrots
Published Feb 11, 2015•Updated Aug 26, 2024
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This cooking method for Wok-Fried Ginger Scallion Carrots is about as simple as it gets, but has tons of flavor from bright fresh herbs. The hot wok cooks the carrots so they get golden brown and sweet on the outside but keep some crunch. The herb mix is one of my favorites, gently adapted from these well-loved noodles.
The other day I was getting a manicure and reading a celebrity gossip magazine circa 2013 and thinking about change. I’m pretty sure that Jennifer Aniston is several relationships removed from where she was in 2013, but even old gossip is satisfying. I feel so pulled between old and new these days. I’m trying to come up with my Bangkok “bucket list,” and some days I want to spend the next three months hitting all of my old favorites while others I feel certain that we must explore every new place we can before we leave. Plus eat all the Thai food. All of it.
But even as we move on to our next post-Bangkok thing (still a few months out, but fast approaching), I will be forever changed by the experience of living here. I’ll walk more slowly and appreciate the seasons. I’ll always know just how much can be communicated through sign language and laughter. In life’s crazy moments, I’ll find my happy place in memories of perfect beaches and clear blue water. And I’ll surely always love a good stir-fry loaded with fresh herbs and tangy ginger.
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Because even as I walk this tightrope between old and new, there’s always room for something satisfying and timeless. Like wok-fried carrots. Or celebrity gossip.
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Wok-Fried Ginger Scallion Carrots
Equipment
- Wok or Large Skillet
Ingredients
- 2 Tablespoons Vegetable Oil
- 2 medium Carrots, cut into 2-inch matchsticks
- 1 large bunch Green Onions, sliced
- 2 Tablespoons Cilantro, roughly chopped
- 2 Tablespoons Ginger, finely minced
- 1 Tablespoons Garlic, chopped
- 1 Tablespoons Shallots, chopped
- 2 teaspoons Fish Sauce
- 1 teaspoon Toasted Sesame Seed Oil
- 1 Tablespoon Honey
- 1 teaspoon Rice Wine Vinegar
- 2 teaspoons Soy Sauce
- 1 crushed Red Chile Pepper or 1 teaspoon Red Chile Flakes
- Kosher Salt to taste
Instructions
- Heat the oil in a wok or skillet over high heat until the oil is shimmery and hot, but not smoking. Add the carrots and cook until tender and golden brown in spots, about 4 minutes.
- Add the green onions, cilantro, ginger, garlic and shallots at once and stir until hot and fragrant, about 2 minutes. Add the fish sauce, sesame seed oil, rice wine vinegar, soy sauce, honey, crushed red chile pepper and salt to taste. Cook until the sauce thickens slightly and coats the carrots, about 1 minute longer.
- Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Molly skipped the carrots but dug right into her first ever plate of fried rice.
Nice recipe. Thanks for sharing this with us.
I use wok in my kitchen. To read those post I get more idea to how to use a wok. I like wok to use in my kitchen.
Oh wow, end of an era approaching soon! I’d also want to eat all the Thai food! Leaving Sweden still isn’t on our horizon, but I imagine it would be a tough call. I do love your ginger scallion noodles, so definitely going to have to give these carrots a try!
are you leaving Thailand for good and heading back to the States?
I didn’t realize you guys were leaving Bangkok! I felt the same way when we moved from DC … we were so excited to move on to new things but I definitely made a bucket list before we left!
These carrots sound awesome!
Yes! Leaving this summer – it feels a little crazy but exciting. But it’s true – there’s so much to do before we leave!
Sorry. I’m the distracted one. I see them now. The recipe sounds delicious.
Lol – thanks for your note Zandra! I wouldn’t have been at all surprised if I forgot to list the carrots – you’re right that I’ve got more than a few distractions. 😉
If I had a again a sweet little baby like yours, I’d be distracted too. You forgot the carrots. 🙂
Thank you Jessie for the lovely recipes. I’m sure you will miss your home, but I know you’ll be re-adjusted in a quick fashion just like the last move. You’ll be fine and looking forward to a new adventure. Hugs to Clara and Molly.