Array ( [0] => 1079 [1] => 1111 [2] => 1100 [3] => 1099 [4] => 1075 [5] => 860 [6] => 27 [7] => 854 [8] => 855 [9] => 934 [10] => 967 [11] => 8 [12] => 51 [13] => 1045 [14] => 1046 [15] => 1048 [16] => 52 [17] => 16 [18] => 853 [19] => 844 [20] => 19 [21] => 18 [22] => 17 [23] => 7 [24] => 30 [25] => 66 [26] => 50 [27] => 46 [28] => 20 [29] => 12 [30] => 14 [31] => 13 [32] => 1049 [33] => 15 [34] => 23 [35] => 820 [36] => 22 [37] => 24 [38] => 10 [39] => 21 [40] => 38 [41] => 39 [42] => 106 [43] => 9 [44] => 25 [45] => 26 [46] => 31 [47] => 33 [48] => 32 [49] => 1044 [50] => 78 [51] => 87 [52] => 47 [53] => 11 [54] => 85 [55] => 878 )
X

Stir-fried Baby Carrots with Tamari & Ginger

Recipe By: Kylie Kwong

INGREDIENTS

  • 3 tablespoons Spiral 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

METHOD

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.

SPIRAL FOODS