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.
- 2 Tbsp Vegetable Oil
- 2 medium Carrots, cut into 2-inch matchsticks
- 1 large bunch Green Onions, sliced
- 2 Tbsp Cilantro, roughly chopped
- 2 Tbsp Ginger, finely minced
- 1 Tbsp Garlic, chopped
- 1 Tbsp Shallots, chopped
- 2 tsp Fish Sauce
- 1 tsp Toasted Sesame Seed Oil
- 1 Tbsp Honey
- 1 tsp Rice Wine Vinegar
- 2 tsp Soy Sauce
- 1 crushed Red Chile Pepper or 1 teaspoon Red Chile Flakes
- Kosher Salt to taste
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.
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