Stir-Fried Balsamic Ginger Carrots Recipe

Name: Stir-Fried Balsamic Ginger Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 teaspoon salt; 1 1/2 pounds carrots, cut diagonally into 2-inch pieces (about 5 cups); 1 tablespoon plus 1 teaspoon balsamic vinegar; 1 tablespoon dry sherry; 2 teaspoons soy sauce (low-sodium if desired); 3/4 teaspoon sugar; 1/4 teaspoon freshly ground pepper; 2 tablespoons peanut or canola oil; 2 tablespoons minced ginger; 2 tablespoons finely chopped chives

Servings: persons

1 1/4 teaspoon salt
1 1/2 pounds carrots, cut diagonally into 2-inch pieces (about 5 cups)
1 tablespoon plus 1 teaspoon balsamic vinegar
1 tablespoon dry sherry
2 teaspoons soy sauce (low-sodium if desired)
3/4 teaspoon sugar
1/4 teaspoon freshly ground pepper
2 tablespoons peanut or canola oil
2 tablespoons minced ginger
2 tablespoons finely chopped chives

1
In a 3-quart saucepan, bring 1 1/2 quarts water to a boil over high heat.
2
Add 1/2 teaspoon of the salt and the carrots and return to a full boil, about 5 minutes.
3
Boil for 2 additional minutes.
4
Drain the carrots in a colander, shaking well to remove excess water.
5
Combine the vinegar, sherry and soy sauce in a cup.
6
Combine the sugar, pepper and the remaining 3/4 teaspoon salt in a small dish.
7
Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan.
8
Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the ginger and stir-fry no more than 10 seconds, until the ginger is fragrant.
9
Add the carrots and stir-fry for 1 minute, until the carrots are well coated in oil and ginger.
10
Swirl the vinegar mixture into the wok, sprinkle with the sugar mixture, and stir-fry for 1 minute, until the carrots are crisp-tender.
11
Immediately transfer to a serving bowl and sprinkle with chives.

148

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/4 teaspoon salt, 1 1/2 pounds carrots, cut diagonally into 2-inch pieces (about 5 cups), 1 tablespoon plus 1 teaspoon balsamic vinegar, 1 tablespoon dry sherry, and more.

Yes, Stir-Fried Balsamic Ginger Carrots falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stir-Fried Balsamic Ginger Carrots

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