Friday, 29 February 2008

Garlic and Ginger Carrots

This is a favourite of mine and my lady friends. We often have this with a Chinese meal as a side dish of vegetables. It takes about 15 - 20 minutes to cook, and comes from Ken Homs "Top 100 Stir Fry Recipes" book. The original Ken Hom version uses spring onions, but I am not a fan of them so usually leave them out.


  • 450 g carrots
  • 1 tablespoon groundnut oil
  • 3 tablespoons roughly chopped garlic
  • 1 tablespoon finely chopped or grated fresh root ginger
  • 3-4 tablespoons water
  • 2 tablespoons roughly chopped coriander
  • Salt and freshly ground black pepper
Start off by peeling the carrots, then slice them at a slight diagonal, thinly. I think this makes for a more professional look than straight slicing.

Heat up your wok to a high heat, add the oil. Heat the oil again until it is very hot. Add the garlic and ginger and very quickly stir fry for about 20 seconds, until browned lightly.

Now add the carrots and stir-fry for a further 2 minutes.

Season with salt and pepper. Add the water. Stir-fry for a further 2 minutes until the carrots are just a bit tender, and the may start to go brown a little.

Stir through the chopped coriander, and if you are feeling fancy, then add a few sprigs on top to garnish.

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