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Serves: 4 as a side dish
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Kylie Kwong

Stir-Fried Baby Carrots with Tamari and Ginger

RECIPE BY: Kylie Kwong


  • 3 tablespoons extra virgin olive oil
  • 7cm piece ginger, finely sliced
  • 1 bunch baby carrots, washed and trimmed, large ones sliced in half lengthways
  • 1 teaspoon brown sugar
  • 1 tablespoon Spiral tamari
  • 1 tablespoon Spiral brown rice vinegar
  • ¼ cup (60ml) stock or water


Heat frying pan or wok. Add the oil and ginger and stir-fry for 1 minute. Add the carrots and sauté for 2 minutes, then add the sugar and allow it to caramelise for 1 minute. Add tamari and brown rice vinegar and sauté for further 2 minutes. Add stock or water and sauté for a further 2 minutes or until carrots are al dente, then serve.

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