Chinese fried carrots with ginger and chili

4 servings

10 minutes

Chinese-style stir-fried carrots with ginger and chili is a vibrant, aromatic dish that embodies the essence of Chinese cuisine rich in spices and deep flavors. Ginger adds a fresh, spicy note, garlic enhances the aroma, and hot chili adds zest. The finest carrot strips soaked in peanut oil and soy sauce gain softness and richness. A light addition of Sichuan pepper at the end highlights the dish's spicy warmth, leaving a pleasant, mild burn on the tongue. This dish is perfect as a side to meat or fish and can also serve as a standalone spicy treat for lovers of Eastern flavors.

Energy value per serving

• Calories: 181.2
• Proteins: 3.7g
• Fats: 9.7g
• Carbohydrates: 19.7g

Ingredients

• Peanut butter: 2 tbsp
• Ginger root: 2 pc
• Finely chopped garlic: 1 tbsp
• Dried chili peppers: 6 pc
• Water: 0.5 glass
• Carrot: 300 g
• Light soy sauce: 2 tbsp
• Sichuan pepper: pinch
• Salt: to taste

Cooking steps

1. Heat the wok over medium heat and add peanut oil, spreading it evenly over the surface. Add garlic, thinly sliced ginger, and chili, and stir-fry for 30 seconds until fragrant.

   Required ingredients:

   • Peanut butter: 2 tablespoons
   • Finely chopped garlic: 1 tablespoon
   • Ginger root: 2 pieces
   • Dried chili peppers: 6 pieces

2. Add the peeled and very thinly sliced carrot and sauté for a minute.

   Required ingredients:

   • Carrot: 300 g

3. Pour in water and soy sauce, cover with a lid, and simmer until the water evaporates.

   Required ingredients:

   • Water: 0.5 glass
   • Light soy sauce: 2 tablespoons

4. Then add slightly crushed Sichuan pepper. Cook for another minute and serve.

   Required ingredients:

   • Sichuan pepper:  pinch