Carrots, Hot Peppers, and Shallot Stir Fry


Carrots, Hot Peppers, and Shallot Stir Fry

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  • Yield: 1 Servings
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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.



  1. Mince the jalapenos, ginger, and garlic. Slice the shallots into rings.
  2. In a large sauté pan heat olive oil over medium to high heat and add the carrots and shallots. Sauté for 4–5 minutes then add the garlic, ginger, jalapenos, Chinese 5 spice, salt, and red pepper flakes.
  3. Sauté for 4–5 more minutes and add the green onion to finish. Carrots should be tender but still crisp in the center.

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