Recipe: Zesty Carrots, Hot Peppers and Shallot Stir-Fry

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Only 86 calories per serving!

By Mark Hyman, MD   –   Cleveland Clinic

Stewed leek and carrot slices in frying pan with jalapenos and vegetable oil on the wood table

This quick and simple recipe is the perfect vegetable side dish that uses jalapenos to spice up any meal. The jalapenos, ginger and garlic are especially aromatic as you cook.

Ingredients

1 tablespoon extra-virgin olive oil
4 cups carrots, sliced
3 shallots, sliced into thick rings
2 garlic cloves, minced
1 1/2 teaspoon fresh ginger, peeled and minced
1/2 jalapeno, stemmed, seeded and minced
1/2 teaspoon Chinese Five Spice
1 teaspoon sea salt
1/4 teaspoon red pepper flakes
2 green onions, thinly sliced

Directions

  1. Mince the jalapeños, ginger and garlic. Slice the shallots into rings.
  2. In a large sauce pan heat olive oil over medium-high heat and add the carrots and shallots.
  3. Sauté for 4 to 5 minutes, then add the garlic, ginger, jalapeños, Chinese Five Spice, salt and red pepper flakes.
  4. Sauté for 4 to 5 more minutes and add the green onion to finish. Carrots should be tender but still crisp in the center.

Chef’s notes: If Chinese Five Spice is not available, you can simply leave it out. However, if you can find this seasoning, it adds a flavorful touch to the dish. To peel ginger quickly and safely use the edge of a small spoon and scrape the peel away from the ginger root to remove all the skin before chopping.

Nutrition information

Each serving (1/4 of dish) contains:

Calories 86
Fat 4g
Saturated fat 0g
Cholesterol 0mg
Fiber 2g
Protein 1g
Carbohydrate13g
Sodium 346mg