Ginger-Garlic Carrot Stir Fry

Name: Ginger-Garlic Carrot Stir Fry
Total time: 20 min
Yield: 1 serving
Cuisine: Asian
Ingredients: 1 carrot, thinly sliced; 2 cloves of garlic, minced; 1 tsp ginger, grated; 1/4 cup milk; 1/2 onion, sliced; Salt and pepper to taste

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20 minTotal time

EasyDifficulty

120kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Milk Use an equal amount of unsweetened soy milk for a similarly creamy finish.
Fresh ginger Use 1/4 teaspoon ground ginger in place of the 1 teaspoon grated ginger.
Yellow onion Use an equal amount of sliced shallot for a similarly mild, sweet allium flavor.

Nutrition per serving

Estimated values for 1 serving, 120 kcal

Protein4 g

Carbohydrates19 g

Fat3 g

Fiber 4 g · Sugar 10 g · Sodium 180 mg

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A healthy and flavorful Asian-inspired stir-fry dish featuring the vibrant flavors of ginger and garlic with sweet carrots. This dish is light, nutritious, and perfect for a quick and satisfying meal.

Main Dish Asian Healthy

Steps

Heat a non-stick pan over medium heat.
Add the sliced carrots and onions to the pan and sauté until slightly tender.
Stir in the minced garlic and grated ginger, cooking for another minute.
Pour in the milk and season with salt and pepper.
Continue to stir-fry until the carrots are cooked to your desired tenderness.
Serve hot and enjoy!

Tips for Ginger-Garlic Carrot Stir Fry

Aim for carrot slices of even thickness so they soften at roughly the same pace.
The milk should look lightly creamy and cling to the vegetables; avoid letting the pan boil hard, which can encourage curdling.
A wide non-stick skillet gives the vegetables room to cook evenly without crowding.

Drink pairing

A dry, crisp Riesling
Its bright acidity complements the sweet carrots and fresh ginger without overwhelming the light, creamy sauce.

0% option: Chilled jasmine tea

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot, stirring so the vegetables warm evenly.