Stir-fried Baby Carrots with Tamari & Ginger

Recipe By: Kylie Kwong


  • 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


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.