Gingery Stir-Fried Carrots with Cranberry and Orange

by | Dec 1, 2014 | Side Dishes or Veggie Mains

Susie helps us figure out what to do with carrots. You know you want to eat them more but just need a new recipe. Here it is.

Gingery Stir-Fried Carrots with Cranberry and Orange
Serves 3
Finally, Susie helps us figure out what to do with carrots. You know you want to eat them more but just need a new recipe. Here it is.
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123 calories
17 g
3 g
6 g
2 g
1 g
178 g
158 g
9 g
0 g
5 g
Nutrition Facts
Serving Size
178g
Servings
3
Amount Per Serving
Calories 123
Calories from Fat 56
% Daily Value *
Total Fat 6g
10%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 3mg
1%
Sodium 158mg
7%
Total Carbohydrates 17g
6%
Dietary Fiber 5g
18%
Sugars 9g
Protein 2g
Vitamin A
508%
Vitamin C
21%
Calcium
6%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 pound carrots
  2. 1 tablespoon cranberry juice (unsweetened)
  3. 1 tablespoon fresh orange juice
  4. 1/8 teaspoon balsamic vinegar
  5. Martha's Vineyard Sea salt
  6. 1 tablespoon vegetable oil
  7. ¼ cup (about 2 small) sliced scallions, white and green
  8. 2 teaspoons minced fresh ginger
  9. pinch red pepper flakes
  10. 1 teaspoon unsalted butter
Instructions
  1. Trim and peel your carrots and cut them into sticks that are 2 to 3 inches long, and between ¼ and 3/8 inch thick. Combine the cranberry juice, orange juice and balsamic vinegar in a small bowl.
  2. In a large (12-inch) nonstick stir-fry pan, heat the vegetable oil over medium-high heat. When the oil is hot (it will loosen up), add the carrots and about 1/4 teaspoon sea salt and stir well with tongs. Cook, stirring only occasionally and spreading out the vegetables after every stir, until the carrots are browned in places (they should have lost their stiffness; some will be slightly blackened), about 10 minutes. Adjust the heat up if the carrots are not browning after a couple minutes; lower the heat if the carrots are browning too much after five or six minutes.
  3. Turn the heat to low, add the scallions and ginger, and stir until fragrant, about 30 seconds. Turn off the heat, add the cranberry/orange/balsamic combo and stir until the liquids have mostly reduced and been absorbed. Take the pan off the heat, add the butter, and toss and stir gently until it melts. Sprinkle with about ¼ teaspoon more sea salt and serve warm.
beta
calories
123
fat
6g
protein
2g
carbs
17g
more
Martha's Vineyard Sea Salt https://www.mvseasalt.com/