Carrots, Hot Peppers, and Shallot Stir Fry


  • 1/2 Jalapeno Pepper
  • 1 1/2 Teaspoon Fresh Ginger
  • 2 Cloves Garlic
  • 3 Shallots
  • 1 Tablespoon Olive Oil
  • 4 Cups Baby Carrots
  • 1/2 Teaspoon Chinese Five Spice Powder
  • 1 Teaspoon Sea Salt
  • 1/4 Teaspoon Red Pepper Flakes


Step 1

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

Step 2

In a large sauté pan heat olive oil over medium to high heat and add the carrots and shallots. Sauté for 4–5 minutes then add the garlic, ginger, jalapenos, Chinese 5 spice, salt, and red pepper flakes.

Step 3

Sauté for 4–5 more minutes and add the green onion to finish. Carrots should be tender but still crisp in the center.

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