Carrots make a great stir-fry ingredient. Who would have thought?
But, seriously. I used to hate even the idea of cooked, mushy carrots. I was just gross to me. But all of that negativity is just a thing of the past.
My turning point was when one day my boyfriend made himself some of these carrot ribbons and I was so curious I just had to taste it. Good thing I did, because I instantly fell in love.
Carrot Ribbon Stir Fry (vegan)
It is So.Good. It’s just soft and warm enough to make it feel like you are not eating bunny food, but it’s not mushy at all. And the pepper!
Oh, boy… the black pepper is where it’s at. Carrots and black pepper is a match made in heaven.
After you peeled the dirt off of the carrots, throw that outer layer out. Now that you are holding the clean carrot, start peeling it again but with a stronger motion (like you are angry with it!). The result should be sturdy carrot layers that don’t fall apart but are not too thick either. They should look like pretty ribbons (duh).
After that, just toss everything into a frying pan or a wok and stir them gently on medium for about 10-15 minutes. Check for the softness of the carrots and when you feel like it’s good enough, your meal is ready. There is no “law” as to how long you should cook it, but I would say a good 15 minutes is usually enough for it to soften up.
We usually eat this dish in itself when we are craving something tasty AND healthy. I haven’t tried pairing it with anything else, but I’m sure it would go well with any Asian dish.
Sometimes we add tomatoes or beans, for something even more filling. (Broccoli and peas are a perfect choice as well!)
An easy, vegan peppery stir fry, that makes a tasty side dish and a nice addition to any Asian dish.
- 2 medium carrots
- 1/2 red onion
- 1 tbsp oil
- 2 tsp all purpose seasoning salt-free
- 1/2 tsp black pepper
- 1/2 tsp salt
Peel the carrots, then throw out the outer dirty layer.
Peel the clean carrots with a stronger motion, creating the layers or "ribbons". Depending on your preferences, you can make thicker or thinner ribbons. I recommend thinner ones, as they cook better.
Combine the ribbons with the oil, salt, pepper and chopped onion in a frying pan and stir gently for 10-15 minutes.