Description
A quick and flavorful stir-fried carrot dish combining the sweetness of balsamic vinegar and the zing of fresh ginger, finished with a touch of soy sauce and fresh chives. Perfect as a vibrant side dish ready in just 15 minutes.
Ingredients
Scale
Main 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
Instructions
- Parboil the Carrots: In a 3-quart saucepan, bring 1 1/2 quarts of water to a boil over high heat. Add 1/2 teaspoon of salt and the cut carrots. Return to a full boil and cook for about 5 minutes. Then boil for an additional 2 minutes to reach the perfect tender-crisp texture. Drain the carrots well in a colander, shaking to remove excess water.
- Prepare Flavor Mixes: Combine the balsamic vinegar, dry sherry, and soy sauce in a small cup. In a separate small dish, mix together the sugar, freshly ground pepper, and the remaining 3/4 teaspoon salt.
- Heat the Pan: Place a 14-inch flat-bottomed wok or a 12-inch skillet over high heat. Heat until a drop of water evaporates almost instantly upon contact.
- Stir-Fry Ginger: Swirl in the oil by adding it to the sides of the pan and moving the pan to coat evenly. Add the minced ginger and stir-fry for no more than 10 seconds, until fragrant but not browned.
- Add Carrots and Stir-Fry: Toss the parboiled carrots into the wok and stir-fry for 1 minute, ensuring they are thoroughly coated with the ginger and oil mixture.
- Add Vinegar Mixture and Seasoning: Pour the vinegar-sherry-soy sauce blend into the wok, sprinkle the sugar and salt mixture on top, and stir-fry for an additional 1 minute. The carrots should remain crisp-tender and well coated with the flavorful sauce.
- Finish and Serve: Immediately transfer the carrots to a serving bowl and garnish with the finely chopped chives. Serve hot as a vibrant side dish.
Notes
- For a gluten-free version, substitute the soy sauce with tamari or a gluten-free soy sauce alternative.
- Use fresh ginger for the best aromatic flavor; ground ginger will not provide the same intensity.
- Adjust soy sauce amount depending on desired saltiness and dietary preferences.
- Carrots can be cut into other shapes such as sticks or coins, but uniform size is best for even cooking.
- This dish can be served warm or at room temperature and pairs well with rice or grilled meats.
