Orange You Glad You Stir-Fried?
Sesame-Glazed Baby Carrots with Soy, Ginger, and Toasted Seeds
20 minutes
Serves 4
DinnerChineseVegetarian
Herb's take
Inspired by the bright, punchy flavors of Chinese stir-fries, this dish spotlights humble baby carrots with a fast wok technique. Get ready to unlock the secrets of high-heat cooking and the magic of blooming aromatics , plus, you’ll finally give baby carrots their main-character moment.
Equipment needed
- Wok
Ingredients
Yield
4
Instructions
- 01Heat a large wok or 12-inch skillet over high heat until very hot. Add the neutral oil and swirl to coat the pan.
- 02Add the sliced baby carrots and stir-fry for 2-3 minutes, letting the edges char in spots for maximum flavor.
- 03Push the carrots to the edges of the wok. In the center, add the ginger and garlic and stir-fry for 30 seconds until fragrant, then toss everything together.
- 04Add the soy sauce, toasted sesame oil, rice vinegar, and honey. Stir-fry for another 1-2 minutes until the carrots are crisp-tender and the sauce is glossy.
- 05Remove from the heat and transfer to a serving platter.
- 06Wipe the wok clean, return to medium heat, and add the sesame seeds. Toast, stirring constantly, until fragrant and golden, about 1 minute. Sprinkle over the carrots.
- 07Garnish with sliced scallions and serve immediately. Season with salt and pepper to taste.
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