Best 9 Stir Fried Carrots With Mango And Ginger Recipes

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If you are looking for a delicious and healthy side dish or snack, stir fried carrots with mango and ginger is the perfect choice. This dish is made with fresh ingredients that are packed with flavor. The sweetness of the carrots and mango pairs perfectly with the slightly spicy ginger, and the stir-frying technique ensures that the vegetables retain their crispness and nutrients. In this article, we will provide you with a detailed recipe for stir fried carrots with mango and ginger, along with tips and tricks for making the perfect dish.

Check out the recipes below so you can choose the best recipe for yourself!

GINGERED CARROTS



Gingered Carrots image

I first made this original recipe about 40 years ago, and it hasn't failed me yet. The thing I like about the dish is that it isn't plain. The flavorings dress up an "ordinary" vegetable, and put some real zip in any meal! This is an easy, quick dish to make, and it adds a splash of color to your table.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 5

5 to 6 medium carrots, cut into chunks
1/4 cup butter, cubed
1 teaspoon sugar
1/2 teaspoon ground ginger
2 tablespoons minced fresh parsley

Steps:

  • In a large skillet, cook carrots in a small amount of water until almost tender; drain. Add the butter, sugar and ginger; cook over low heat until carrots are heated through and evenly coated with butter mixture. Sprinkle with parsley.

Nutrition Facts : Calories 107 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 94mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

GINGER-GLAZED CARROTS



Ginger-Glazed Carrots image

The easiest, yummiest carrots you will ever eat! The recipe is just so quick and easy to make. My husband grew up hating carrots, but he is willing to try anything. When he tasted these, he asked, "What in the world did my mother do to carrots to make them so bad? These are delicious!" He now requests them ... usually about twice a week.

Provided by stephljones

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 25m

Yield 4

Number Of Ingredients 5

1 pound carrots, cut into 1-inch pieces
2 tablespoons honey
1 tablespoon chopped fresh ginger
1 clove garlic, chopped
salt and ground black pepper to taste

Steps:

  • Combine carrots, honey, ginger, garlic, salt, and pepper in a saucepan over medium heat; stir until carrots are coated with honey. Cook until simmering, about 5 minutes. Reduce heat to low, cover, and steam carrots until tender, 10 to 15 minutes.

Nutrition Facts : Calories 80.7 calories, Carbohydrate 20 g, Fat 0.3 g, Fiber 3.2 g, Protein 1.2 g, Sodium 117.8 mg, Sugar 14 g

HONEY GINGER CARROTS



Honey Ginger Carrots image

Carrots sweetened with honey and lemon, with a hint of ginger.

Provided by Linda

Categories     Side Dish     Vegetables     Carrots

Time 30m

Yield 6

Number Of Ingredients 5

1 pound carrots, sliced
¼ cup butter
2 ½ tablespoons honey
1 pinch ground ginger
1 tablespoon lemon juice, or to taste

Steps:

  • Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes. Drain.
  • In a large skillet over low heat, melt butter with honey. Stir in ground ginger and lemon juice. Stir in carrots and simmer until heated through.

Nutrition Facts : Calories 122.1 calories, Carbohydrate 13.8 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 2.3 g, Protein 0.7 g, SaturatedFat 4.9 g, Sodium 98.8 mg, Sugar 9.9 g

STIR-FRIED CARROTS



Stir-Fried Carrots image

For a colorful side dish that's as good for you as it is good, Grace Yaskovic cooks up these fast and fail-proof carrots with rosemary fresh from her garden. "It's my hubby Tom's favorite way to do carrots," she shares, "and it just happens to be healthy, too!"

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 5

1-1/2 pounds fresh carrots, julienned
1 tablespoon olive oil
1/2 cup chicken broth
1 teaspoon dried rosemary, crushed
1/4 teaspoon pepper

Steps:

  • In a large skillet or wok, stir-fry carrots in oil until crisp-tender. Stir in the broth, rosemary and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until liquid is reduced.

Nutrition Facts : Calories 106 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 176mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges

STIR-FRIED BALSAMIC GINGER CARROTS



Stir-Fried Balsamic Ginger Carrots image

The carrots need to be cut as uniformly as possible so that all the vegetables cook in the same amount of time. If the carrots are skinny (about 1/2 to 3/4 inch in diameter), simply cut them into 2-inch pieces; if they're medium (about 1 inch in diameter), cut lengthwise in half before cutting into 2-inch pieces; if they're large (about 1 1/2 to 2 inches in diameter), quarter lengthwise before cutting into 2-inch pieces. Blanching the carrots reduces the amount of oil necessary to stir-fry. Mince the ginger by hand; if you use a grater or microplane, the ginger will be too wet and will spatter in the oil.

Provided by Tara Parker-Pope

Time 15m

Yield 8 servings

Number Of Ingredients 10

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

Steps:

  • In a 3-quart saucepan, bring 1 1/2 quarts water to a boil over high heat. Add 1/2 teaspoon of the salt and the carrots and return to a full boil, about 5 minutes. Boil for 2 additional minutes. Drain the carrots in a colander, shaking well to remove excess water. Combine the vinegar, sherry and soy sauce in a cup. Combine the sugar, pepper and the remaining 3/4 teaspoon salt in a small dish.
  • Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the ginger and stir-fry no more than 10 seconds, until the ginger is fragrant. Add the carrots and stir-fry for 1 minute, until the carrots are well coated in oil and ginger. Swirl the vinegar mixture into the wok, sprinkle with the sugar mixture, and stir-fry for 1 minute, until the carrots are crisp-tender. Immediately transfer to a serving bowl and sprinkle with chives.

Nutrition Facts : @context http, Calories 75, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 4 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 226 milligrams, Sugar 5 grams, TransFat 0 grams

STIR FRIED CARROTS WITH MANGO AND GINGER



Stir Fried Carrots With Mango and Ginger image

Excellent side dish for grilled meat or couscous or on its own with yoghurt and a green salad, mango must be ripe and sweet or you will need to add honey to the dish to balance the flavours. From Modern Moroccan by Ghillie Basan

Provided by lindseylcw

Categories     Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 medium onion, chopped
1 ounce fresh ginger, peeled and chopped
2 garlic cloves, chopped
6 carrots, sliced into rounds
3 tablespoons pistachio nuts, shelled and roasted
1 teaspoon ground cinnamon
2 teaspoons ras el hanout spice mix
1 small mango, diced
1 tablespoon fresh coriander, chopped
1/2 lemon, juice of

Steps:

  • Heat the olive oil in a heavy fry pan or wok.
  • Stir in the onion, ginger and garlic and fry for 1 minute.
  • add the carrots, tossing them in the pan to make sure that they are thoroughly mixed with the flavouring ingredients, and cook until they begin to brown.
  • Add the pistachio nuts, cinnamon and ras el hanout, then gently mix in the mango.
  • sprinkle with coriander, season with salt and pour over the lemon juice.
  • serve immediately.

Nutrition Facts : Calories 191.2, Fat 9.9, SaturatedFat 1.4, Sodium 66.5, Carbohydrate 25.7, Fiber 5.2, Sugar 15.4, Protein 3.1

GINGERED VEGETABLE STIR-FRY



Gingered Vegetable Stir-Fry image

Categories     Garlic     Ginger     Mushroom     Side     Stir-Fry     Quick & Easy     Wheat/Gluten-Free     Lunar New Year     Carrot     Radish     Winter     Cabbage     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 12

3 tablespoons chicken broth
2 tablespoons Chinese rice wine or medium-dry Sherry
1 teaspoon sugar
1 teaspoon cornstarch
1 teaspoon salt
1/4 pound fresh shiitake mushrooms, stems discarded
2 tablespoons vegetable oil
1/2 pound carrots (about 3 medium), cut into julienne strips
1/2 pound daikon (an Asian radish), cut into julienne strips (about 2 cups)
1/2 pound Napa cabbage, sliced thin (about 4 cups)
2 large garlic cloves, minced
2 teaspoons minced peeled fresh gingerroot

Steps:

  • In a bowl stir together broth, rice wine or Sherry, sugar, cornstarch, and salt until combined well. Cut mushroom caps into 1/8-inch-thick slices.
  • Heat a wok over high heat until hot. Add oil and heat until it just begins to smoke. Stir-fry carrots 3 minutes. Add daikon and stir-fry vegetables 2 minutes. Add mushrooms, cabbage, garlic, and gingerroot and stir-fry 2 minutes, or until carrots are crisp-tender. Stir broth mixture and add to vegetables. Stir-fry vegetables 1 minute.

INDONESIAN STIR FRIED CARROTS



Indonesian Stir Fried Carrots image

Make and share this Indonesian Stir Fried Carrots recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 19m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons butter, preferably clarified butter
6 shallots, chopped
1 green chili pepper, seeded and chopped
4 -5 garlic cloves, minced
1 lb carrot, peeled and sliced into very thin strips
1/4 cup vegetable broth
2 tablespoons dark soy sauce
salt, if needed, to taste

Steps:

  • In a wok or large skillet, heat the 2 tablespoons of butter.
  • Saute the chopped shallots and chili for 1 minute.
  • Add the garlic and the carrots.
  • Stir continuously for a minute or so and then add the broth and soy sauce.
  • Cover and continue to cook for about 4 minutes.
  • Uncover, taste, and add salt if necessary. Cook for a further 2 minutes, stirring all the time.
  • Serve.

Nutrition Facts : Calories 164.1, Fat 9.1, SaturatedFat 5.5, Cholesterol 23.1, Sodium 698.1, Carbohydrate 19.3, Fiber 3.5, Sugar 6.1, Protein 3.5

STIR-FRIED CARROTS AND GARLIC



Stir-Fried Carrots and Garlic image

Categories     Garlic     Vegetable     Side     Sauté     Vegetarian     High Fiber     Wheat/Gluten-Free     Carrot     Spring     Gourmet

Yield Serves 2

Number Of Ingredients 6

4 medium carrots, halved crosswise
2 teaspoons olive oil
1 garlic clove, sliced thin lengthwise
1/3 cup water
2 teaspoons unsalted butter
fresh lemon juice to taste

Steps:

  • Halve carrot pieces lengthwise and cut crosswise into 1/8-inch-thick slices. In a heavy medium skillet heat oil over moderately high heat until hot but not smoking and stir-fry carrots until they begin to turn golden. Add garlic and stir-fry 30 seconds. Add water and butter and simmer, covered, until carrots are just tender, about 3 minutes. Boil carrots, uncovered, until most of liquid is evaporated. Stir in lemon juice and salt and pepper to taste.

Tips:

  • Choose the right carrots: For the best stir-fry, use fresh, young carrots that are crisp and tender. Avoid carrots that are woody or have blemishes.
  • Cut the carrots evenly: This will help them cook evenly. Aim for pieces that are about 2 inches long and 1/4 inch thick.
  • Use a hot wok or skillet: This will help the carrots sear and develop a nice caramelized flavor.
  • Don't overcrowd the pan: If you add too many carrots to the pan, they will steam instead of stir-fry.
  • Stir-fry the carrots in batches if necessary: If you have a lot of carrots to cook, stir-fry them in batches so that they don't overcrowd the pan.
  • Add the mango and ginger at the end: This will help them retain their flavor and texture.
  • Season to taste: Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lime juice or a drizzle of honey for a bit of extra flavor.

Conclusion:

Stir-fried carrots with mango and ginger is a quick, easy, and delicious side dish that can be enjoyed as part of a healthy meal. The carrots are tender and slightly caramelized, the mango adds a touch of sweetness, and the ginger provides a bit of spice. This dish is also a great way to get your daily dose of vegetables.

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