Stir-Fried Carrots with Ginger
Published Feb 11, 2015•Updated Mar 20, 2025
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Stir-Fried Carrots with Ginger are sweet, savory, tangy, and delicious! Cooked in a single wok in just 20 minutes, they’re an easy side dish even picky eaters love.
This stir-fry carrots recipe is inspired by the many carrots with ginger I enjoyed during my time living in Bangkok. In fact, I enjoyed various stir-fry dishes nearly every week. Most homes in Thailand don’t have an oven, so stovetop cooking in a wok became my go-to way to cook.
These days, I recreate all of my Thai-inspired favorites like Ginger Chicken Stir-Fry and Tofu Stir-Fry with Asparagus and Cashews at home. These carrots are a particular favorite, because they’re an easy way to get in a serving of veggies and pair well with pretty much everything. Though I’ve learned that almost any vegetable stir-fried with ginger creates a warm, flavorful dish I can always make in a flash, carrots are always the best.
What You’ll Love
You can never go wrong with one-pot dishes, right? Especially when they’re quick and easy like this stir-fried carrots recipe! With minimal prep time and a quick cooking time, all the ingredients come together and are ready to eat in just 20 minutes. All you need are ten easy-to-find items, and you’ll be on your way to a delicious dinner!
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Pin It NowIngredients
- Green Onions – Add a mild onion flavor with a bright, vegetal taste.
- Ginger and Garlic – These bring a bright, tangy taste, infusing the dish with lots of depth. I recommend using fresh varieties for the best results, but pre-minced will also work.
- Honey – A natural sweetener that creates a thick, sticky sauce. Maple syrup will also work.
- Soy Sauce – Adds a savory, umami taste.
- Toasted Sesame Oil – A finishing oil used in many Thai dishes, adding lots of depth and a nutty taste.
- Rice Vinegar – Slightly sweet and acidic, this balances the savory, tangy, umami flavors.
- Salt – A little goes a long way to enhance the rest of the ingredients.
- Cooking Oil – Use any neutral oil you have on hand such as avocado oil.
- Carrots – The star of the show! Use whole carrots cut into 2-inch matchsticks.
How to Make It
- Prepare the sauce – Whisk all the ingredients except the carrots and oil in a small bowl until smooth.
- Cook the carrots – Heat the oil in a large wok or skillet over medium-high heat. Once hot, add the carrots, and cook until tender and golden brown in spots, stirring occasionally.
- Combine – Pour the sauce mixture over the carrots, and stir to coat.
- Serve – Remove the pan from the heat, and serve warm!
How to Serve Stir-Fried Carrots with Ginger
I like to pair my carrots with ginger with a protein source such as Lemon Garlic Butter Shrimp, Air Fryer Salmon Bites, or Broiled Paprika Salmon. Then, I stir in Jasmine rice, Cauliflower Rice, or noodles for a filling, well-rounded meal.
Possible Variations
- Gluten-Free – Use coconut aminos or Tamari in place of soy sauce to keep this recipe gluten-free. Then, just be sure to double-check the ingredient list on the remaining ingredients!
- Spicy – Add a dash of red pepper flakes or Sriracha to the soy sauce mixture to amp up the heat.
- Veggies – Feel free to include any extra veggies you have on hand. Bell peppers, onions, broccoli, snap peas, mushrooms, etc. all make great additions for an even more filling dish.
- Teriyaki – Swap the soy sauce with teriyaki sauce for a slightly different taste.
- Herbs – Sprinkle your stir-fried carrots with fresh parsley, thyme, or cilantro before serving for a pop of brightness that pairs well with the sweet and savory sauce.
Looking for more creative ways to cook with carrots? They are always a vegetable I have tucked in the back of my fridge and I even wrote an entire chapter full of ideas for how to use them in my cookbook Start with a Vegetable. Here on the site, some of my favorites are Roasted Purple Carrots with Honey Dijon Sauce, Roasted Rainbow Carrots, and Glazed Honey Mustard Carrots. Want a sweet option? Carrot Cake Muffins are the easier alternative to making a full-scale carrot cake.
Frequently Asked Questions
Many people like to blanch carrots before cooking to help ensure they soften properly. However, because we’re using matchstick carrots, I don’t find it necessary for this recipe!
Yes! I don’t boil my carrots before stir-frying, especially for this recipe. The small, matchstick size helps ensure they cook evenly and soften while maintaining a crisp-tender consistency.
You can store leftovers in an airtight container in the refrigerator for 3-4 days. To serve, reheat the carrot mixture in the microwave or in a skillet or wok over medium heat.
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Stir-Fried Carrots with Ginger
Equipment
- Sharp Knife
- Cutting Board
- Small Mixing Bowl
- Wok or Large Skillet
Ingredients
- 4 green onions, chopped
- 1 inch fresh ginger, grated
- 2 cloves garlic, minced
- 1 Tablespoon honey
- 2 teaspoons soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon rice vinegar
- 1/2 teaspoon kosher salt
- 3 Tablespoons cooking oil (use any neutral oil)
- 1 lb carrots, cut into 2-inch matchsticks
Instructions
- Whisk together the green onions, ginger, garlic, honey, soy sauce, toasted sesame oil, rice vinegar, and salt. Set aside.
- Heat the oil over medium-high heat in a large wok or skillet. Add the carrots and cook, stirring occasionally until tender and golden brown in spots, 6 to 8 minutes.
- Pour the herbs and sauce over the carrots and stir just to coat the carrots in the mixture. Remove the pan from the heat.
- Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.