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.
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.
- Peanut oil: 2 tablespoons
- Finely chopped garlic: 1 tablespoon
- Ginger root: 2 pieces
- Dried chili pepper: 6 pieces
2
Add the peeled and very thinly sliced carrot and sauté for a minute.
- Carrot: 300 g
3
Pour in water and soy sauce, cover with a lid, and simmer until the water evaporates.
- Water: 0.5 glass
- Light soy sauce: 2 tablespoons
4
Then add slightly crushed Sichuan pepper. Cook for another minute and serve.
- Sichuan pepper: pinch
