Recipe: Zesty Carrots, Hot Peppers and Shallot Stir-Fry

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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Ingredients

1 tablespoon extra-virgin olive oil
4 cups carrots, sliced
3 shallots, sliced into thick rings
2 garlic cloves, minced
1 1/2 teaspoon fresh ginger, peeled and minced
1/2 jalapeno, stemmed, seeded and minced
1/2 teaspoon Chinese Five Spice
1 teaspoon sea salt
1/4 teaspoon red pepper flakes
2 green onions, thinly sliced

Directions

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.