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    Home > Recipes > Side Dishes

    Wok-Fried Ginger Scallion Carrots

    Published: Feb 11, 2015 · Modified: Apr 19, 2022 · by Jess Smith · Jump to Recipe · 11 Comments · This post may contain affiliate links.

    ginger carrots and rice in a blue bowl
    carrots and rice in a blue bowl
    ginger carrots

    Wok Fried Carrots and rice in a blue bowl

    This cooking method for Ginger 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.

    Ginger Scallion Herbs in a clear bowl

    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.

    Ginger Scallion Carrots and rice in a blue bowl

    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.

    More Easy Side Dish Recipes

    • Parmesan Roasted Potatoes
    • Instant Pot Mashed Potatoes
    • Green Beans with Sweet Spiced Pecans and Goat Cheese
    • Parmesan-Thyme Baked Sweet Potato Fries
    • Easy Roasted Broccoli
    • Baked Green Rice (Arroz Verde)
    • Slow-Cooker Brown Sugar Baked Beans
    • Spicy Szechuan Green Beans
    • Honey-Roasted Carrots with Poppy Seeds

    Favorite Tools

    • 6-inch Global Knife
    • Cutting Board
    • Joyce Chen Carbon Steel Wok
    • Wok Spatula

    📖 Recipe

    ginger carrots and rice in a blue bowl
    Print Recipe
    5 from 2 votes

    Wok-Fried Ginger Scallion Carrots

    This cooking method for carrots is about as simple as it gets, but has tons of flavor from bright fresh herbs.  
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Course: Side Dish
    Cuisine: Asian
    Keyword: easy side dish, easy vegetable side, spring
    Servings: 2
    Calories: 100kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $3.00

    Equipment

    • Wok or Large Skillet

    Ingredients

    • 2 tablespoon Vegetable Oil
    • 2 medium Carrots, cut into 2-inch matchsticks
    • 1 large bunch Green Onions, sliced
    • 2 tablespoon Cilantro, roughly chopped
    • 2 tablespoon Ginger, finely minced
    • 1 tablespoon Garlic, chopped
    • 1 tablespoon Shallots, chopped
    • 2 teaspoon Fish Sauce
    • 1 teaspoon Toasted Sesame Seed Oil
    • 1 tablespoon Honey
    • 1 teaspoon Rice Wine Vinegar
    • 2 teaspoon 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

    Calories: 100kcal | Carbohydrates: 19g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 854mg | Potassium: 329mg | Fiber: 3g | Sugar: 13g | Vitamin A: 10353IU | Vitamin C: 8mg | Calcium: 44mg | Iron: 1mg

    Molly skipped the carrots but dug right into her first ever plate of fried rice.

    Molly_Central Embassy

    *This post contains affiliate links*

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    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Liz

      February 11, 2015 at 9:16 am

      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.

      Reply
    2. Zandra

      February 14, 2015 at 6:55 am

      If I had a again a sweet little baby like yours, I'd be distracted too. You forgot the carrots. 🙂

      Reply
    3. Zandra

      February 14, 2015 at 6:58 am

      Sorry. I'm the distracted one. I see them now. The recipe sounds delicious.

      Reply
      • Jess

        February 16, 2015 at 6:35 pm

        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. 😉

        Reply
    4. Ashley

      February 16, 2015 at 8:26 am

      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!

      Reply
      • Jess

        February 16, 2015 at 6:34 pm

        Yes! Leaving this summer - it feels a little crazy but exciting. But it's true - there's so much to do before we leave!

        Reply
    5. MaggieFisher

      February 16, 2015 at 11:09 pm

      are you leaving Thailand for good and heading back to the States?

      Reply
    6. Katie (The Muffin Myth)

      February 17, 2015 at 3:41 am

      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!

      Reply
    7. Smith

      September 17, 2017 at 10:59 am

      5 stars
      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.

      Reply
    8. Mike

      October 10, 2019 at 5:18 am

      5 stars
      Nice recipe. Thanks for sharing this with us.

      Reply

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