Carrots, Hot Peppers and Shallot Stir-Fry


  • 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


Step 1 

Mince the jalapeños, ginger and garlic. Slice the shallots into rings.

Step 2

In a large sauce pan heat olive oil over medium-high heat and add the carrots and shallots.

Step 3

Sauté for 4 to 5 minutes, then add the garlic, ginger, jalapeños, Chinese Five Spice, salt and red pepper flakes.

Step 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.

Nutritional Information

Nutritional analysis per serving (a quarter of the dish): Calories 86, Fat 4g, saturated Fat 0g, Cholesterol 0mg, Fiber 2g, Protein 1g, carbohydrate13g, Sodium 346mg

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