By Tara Parker-Pope
- Total Time
- About 15 minutes
- Rating
- 4(205)
- Notes
- Read community notes
The carrots need to be cut as uniformly as possible so that all the vegetables cook in the same amount of time. If the carrots are skinny (about ½ to ¾ inch in diameter), simply cut them into 2-inch pieces; if they’re medium (about 1 inch in diameter), cut lengthwise in half before cutting into 2-inch pieces; if they’re large (about 1½ to 2 inches in diameter), quarter lengthwise before cutting into 2-inch pieces. Blanching the carrots reduces the amount of oil necessary to stir-fry. Mince the ginger by hand; if you use a grater or microplane, the ginger will be too wet and will spatter in the oil.
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Ingredients
Yield:8 servings
- 1¼teaspoon salt
- 1½pounds carrots, cut diagonally into 2-inch pieces (about 5 cups)
- 1tablespoon plus 1 teaspoon balsamic vinegar
- 1tablespoon dry sherry
- 2teaspoons soy sauce (low-sodium if desired)
- ¾teaspoon sugar
- ¼teaspoon freshly ground pepper
- 2tablespoons peanut or canola oil
- 2tablespoons minced ginger
- 2tablespoons finely chopped chives
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
75 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 1 gram protein; 226 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
In a 3-quart saucepan, bring 1½ quarts water to a boil over high heat. Add ½ teaspoon of the salt and the carrots and return to a full boil, about 5 minutes. Boil for 2 additional minutes. Drain the carrots in a colander, shaking well to remove excess water. Combine the vinegar, sherry and soy sauce in a cup. Combine the sugar, pepper and the remaining ¾ teaspoon salt in a small dish.
Step
2
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. 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. Add the carrots and stir-fry for 1 minute, until the carrots are well coated in oil and ginger. Swirl the vinegar mixture into the wok, sprinkle with the sugar mixture, and stir-fry for 1 minute, until the carrots are crisp-tender. Immediately transfer to a serving bowl and sprinkle with chives.
Tip
- Advance preparation: You can make this dish earlier in the day and reheat in a medium oven.
Ratings
4
out of 5
205
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Cooking Notes
Broderick
They're saying they estimate it will take about 5 minutes to return the water to a full boil after the carrots have been added, and then at a full boil to cook for 2 minutes. It's a little over-specific for most boiling instructions, but the gist is to cook for at least 2 minutes at full roiling boil, whether or not getting there takes less or more than 5 mintues.
Kathleen
Why do they say to boil the carrots for 5 minutes, and then boil for an additional 2 minutes? Why not just say 7 minutes?
Angie
This is an exciting way to make a carrots! The flavors all blend well and it was easy to make. I used baby carrots since they're more tender and no chopping but it worked just fine. A keeper for carrot recipes!
good - make again / notes below
4 Stars — could be 5 Stars if add more ginger. Want more ginger flavour!
Liz
I added some fresh spinach to the stir fry of the carrots! Delicious.
Angie
This is an exciting way to make a carrots! The flavors all blend well and it was easy to make. I used baby carrots since they're more tender and no chopping but it worked just fine. A keeper for carrot recipes!
Suzaan
Halved amount of carrots to avoid leftovers but not the rest as I like sauce. Used dry ginger and bit of agave rather than sugar, cilantro for the chives. Out of this world! Could have eaten it all myself.
Angie
This made for a terrific side dish with chicken but I agree with the others on this post that the recipe should just say boil for seven minutes. Aside from that, it was excellent!
julie k.
I would just stir fry the carrots instead of dirtying another pan, then add the other ingredients as directed with the carrots in your wok.
Ellen j
I've made this a few times. I simply steam the carrots to crisp-tender,rather than blanching and counting minutes. I also use half the oil for a fresher feeling dish.
Marli
I only had one pound of carrots, I diminish the dry ingredients by 1/4 each and kept everything else the same as the recipe.It was delicious, since I love ginger. If you have problem with the taste of ginger use less.
Gayle
Easy and the perfect dish for adding the color of summer into your bleak winter diet.
You might have to adjust cooking time, as the additional two minutes in the water made our carrots a touch too soft.
Kathleen
Why do they say to boil the carrots for 5 minutes, and then boil for an additional 2 minutes? Why not just say 7 minutes?
Broderick
They're saying they estimate it will take about 5 minutes to return the water to a full boil after the carrots have been added, and then at a full boil to cook for 2 minutes. It's a little over-specific for most boiling instructions, but the gist is to cook for at least 2 minutes at full roiling boil, whether or not getting there takes less or more than 5 mintues.
Katherine
Because the 5 min is a guideline for approximately how long it will take for the water to boil. The 2 mins after it reaches boil is fixed.
Roger
I like to cut the carrots into 3 inch batons...like slightly larger shoestrings....tender and festive.
James
Very delicious and not too difficult. I think you could probably up the carrots to 2-2.5 lbs, leaving the other ingredients the same, and it would still be tasty.
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