Description
A vibrant and flavorful Carrot Ginger Stir-Fry that combines tender carrot ribbons with a zesty peanut-ginger sauce. This quick and easy recipe is perfect for a healthy lunch or dinner packed with fresh ingredients and bold flavors.
Ingredients
Scale
Main Ingredients
- 4 medium carrots, peeled and ribbon-sliced
- 2 tbsp fresh ginger, grated
- 2 garlic cloves, minced
Sauce Ingredients
- 3 tbsp creamy peanut butter
- 3 tbsp low-sodium soy sauce
- 1 lime, freshly squeezed
Cooking Ingredients
- 2 tbsp vegetable oil (canola or sunflower)
Instructions
- Prepare Ingredients: Wash, peel, and slice the carrots into thin ribbons using a peeler or mandoline. Grate the fresh ginger and mince the garlic cloves finely to release their flavors.
- Make the Sauce: In a bowl, whisk together the creamy peanut butter, low-sodium soy sauce, freshly squeezed lime juice, minced garlic, and grated ginger until the mixture is smooth and well-blended.
- Cook Carrots: Heat the vegetable oil in a large skillet over medium-high heat. Add the carrot ribbons and stir-fry for 3 to 4 minutes, or until they become tender but still retain some crunch.
- Add the Sauce: Pour the prepared peanut-ginger sauce over the carrots. Stir thoroughly to coat the carrot ribbons evenly with the sauce. Cook for an additional 1 minute, allowing the sauce to warm and meld with the carrots.
Notes
- For extra protein, add tofu or cooked chicken slices.
- Adjust the soy sauce quantity to reduce sodium content if desired.
- Serve immediately for the best texture and flavor.
- Feel free to substitute peanut butter with almond or cashew butter for a different nutty flavor.
