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ginger carrots and rice in a blue bowl
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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 mins
Cook Time20 mins
Total Time30 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


  • Wok or Large Skillet


  • 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


  • 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.


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