Asian Carrots
photo by Charlotte J
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 1⁄2 teaspoons toasted sesame oil
- 4 carrots, peeled and sliced
- 1 tablespoon light soy sauce
- 1 teaspoon hoisin sauce
- 2 tablespoons orange juice (or pineapple juice or just water)
- 1⁄2 teaspoon grated gingerroot
- 1 1⁄2 tablespoons honey
- 1 tablespoon sesame seeds (toasting is optional)
- 1⁄8 teaspoon pepper (to taste)
- salt, if needed, to taste
directions
- Heat sesame oil in skillet on medium-high heat; add carrots, soy sauce, hoisin sauce, juice (or water) and ginger root. Reduce heat, cover and cook at a simmer and stir until carrots are crisp-tender (depends how small your carrot slices are).
- Stir in the honey. Stir in well and cook until heated through.
- Top with the sesame seeds. Season with pepper and salt, if needed.
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Reviews
-
This was fantastic. A little tangy from the pineapple juice, a little warmth from the ginger, and a whole lot of delicious. I added water at first, and then I found a can of pineapple in the pantry, so I opened it and added in the pineapple juice. Mine had a thinner sauce as a result but I would do it the same way next time I fix this, as the liquid was evaporating as the carrots cooked and it was going to need a little anyway. I did use powdered ginger and added some cracked black pepper at the end and a sprinkle of toasted sesame seeds. Don't sleep on this winner. These carrots were fabulous.
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RECIPE SUBMITTED BY
*Parsley*
United States