This quick and simple recipe is the perfect vegetable side dish to spice up any meal. The ginger and garlic are especially aromatic as you cook.
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1 tablespoon extra-virgin olive oil
4 cups carrots, sliced
3 shallots, sliced into thick rings
2 garlic cloves, minced
1 ½ teaspoon fresh ginger, peeled and minced
½ jalapeno, stemmed, seeded and minced
½ teaspoon Chinese Five Spice
1 teaspoon sea salt
¼ teaspoon red pepper flakes
2 green onions, thinly sliced
- Mince the jalapeños, ginger and garlic. Slice the shallots into rings.
- In a large sauce pan heat olive oil over medium-high heat and add the carrots and shallots.
- Sauté for 4 to 5 minutes, then add the garlic, ginger, jalapeños, Chinese Five Spice, salt and red pepper flakes.
- Sauté for 4 to 5 more minutes and add the green onion to finish. Carrots should be tender but still crisp in the center.
Chef’s notes: If Chinese Five Spice is not available, you can simply leave it out. However, if you can find this seasoning, it adds a flavorful touch to the dish. To peel ginger quickly and safely use the edge of a small spoon and scrape the peel away from the ginger root to remove all the skin before chopping.
Each serving (¼ of dish) contains:
Saturated fat 0g