CHINESE CARROTS RECIPES

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CARROT TAHINI SALAD RECIPE - SIMPLE CHINESE FOOD



Carrot Tahini Salad recipe - Simple Chinese Food image

This is a salad that cannot be simpler, but it is nutritious and delicious. Generally speaking, we like to eat cooked carrots, but in fact, eating carrots raw can preserve more nutrients and reflect the crisp, sweet taste of carrots. With thick sesame sauce and soft avocado, this salad will not look monotonous, nor will it make our stomachs feel cold.

Provided by Xiang Su Jiayuan

Total Time 10 minutes

Yield 2

Number Of Ingredients 10

340 grams carrot
1 piece Avocado
2 scoops sesame
2 pieces shallot
Right amount parsley
15ml Tahini
30ml boiling water
30ml Virgin olive oil
30ml Fresh lemon juice
Right amount salt

Steps:

  • In a small bowl, mix the tahini, boiling water, olive oil, and lemon juice, and season with salt. Put the sliced carrots in another large bowl (as shown in the picture), add the appropriate amount of sauce and mix.
  • Slice or cut the avocado to prepare a good-looking salad plate. Put the carrots and avocados in, and decorate with the remaining salad dressing, extra salt, sesame seeds, spring onions, and coriander.

10 BEST CARROT CHINESE RECIPES | YUMMLY
From yummly.com
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SLOW COOKER CHINESE CARROTS RECIPE | ALLRECIPES
Apr 02, 2019 · Step 1. Place the baby carrots, orange juice concentrate, tamari sauce, garlic, ginger, orange zest, toasted sesame oil, and honey into a slow cooker, and mix well. Set the cooker to Low, cover, and cook for 8 hours. Turn setting to High, and cook for 30 minutes. Advertisement.
From allrecipes.com
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ASIAN CARROTS RECIPE - FOOD.COM
Mar 15, 2012 · Heat sesame oil in skillet on medium-high heat; add carrots, soy sauce, hoisin sauce, juice (or water) and ginger root. Reduce heat, cover and cook at a simmer and stir until carrots are crisp-tender (depends how small your carrot slices are). Stir in the honey. Stir in well and cook until heated through. Top with the sesame seeds.
From food.com
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GLAZED CARROTS ASIAN STYLE RECIPE | ALLRECIPES
Jan 04, 2000 · Instructions Checklist. Step 1. Bring a large pot of water to boil, add the carrots and parboil for 5 minutes. Drain and rinse with cold water. Advertisement. Step 2. In a large glass dish, combine the remaining ingredients. Add the carrots and marinate for 30 minutes. Step 3.
From allrecipes.com
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GLAZED CARROTS RECIPE WITH FIVE SPICE POWDER
Nov 15, 2005 · Featured Video. Melt the butter in a frying pan over medium heat. Add the carrots. Add the five-spice powder, stirring in with the carrots. Add the water, soy sauce, and sugar mixture. Bring to a boil. Lower the heat, cover and gently simmer the carrots until they are tender and pierce easily with a fork, about 10 minutes. Remove the lid.
From thespruceeats.com
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QUICK CARROT DAIKON STIR-FRY - THE WOKS OF LIFE
Feb 25, 2020 · Carrot Daikon Stir-fry Recipe Instructions. Heat the oil in a wok over medium heat. Add the ginger and garlic, and cook for for 20 seconds. Add the carrot, and stir-fry for 30 seconds––the oil should turn an orange color. Add in the daikon, turn up the heat to high, and stir-fry for another 30 seconds. Add the Shaoxing wine (if using ...
From thewoksoflife.com
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ASIAN ROASTED CARROTS AND BROCCOLI - DAMN DELICIOUS
Oct 23, 2015 · Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. In a small bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar and Sriracha; set aside.
From damndelicious.net
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HONEY-AND-SOY GLAZED CARROTS RECIPE - PETER TING | FOOD & WINE
Dec 07, 2013 · Bring a large saucepan of salted water to a boil. Add the carrots and cook until tender, about 8 minutes. Drain. In a large skillet, melt the butter. Stir in the carrots and soy sauce and cook ...
From foodandwine.com
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CHINESE PICKLED CARROTS RECIPE RECIPE | GOOD FOOD
Mar 06, 2018 · Method. 1. To make the pickling liquid, combine vinegar and sugar in a heavy-based saucepan and stir over high heat until sugar dissolves. Bring to the boil, then reduce to a simmer and cook, uncovered and without stirring, for about 30 minutes or until reduced by one-third and slightly syrupy. Set aside to cool, then refrigerate overnight.
From goodfood.com.au
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CHINESE CARROT EGG STIR-FRY (CHINESE STYLE COOKING RECIPE ...
From m.youtube.com
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SAUTEED SHREDDED CARROTS – AUTHENTIC CHINESE FOOD RECIPES
Jun 21, 2020 · Cut it up and put it on a plate. 8. Then slowly cut, as thin as possible, slice thin, easy to cut into silk. 9. Over medium heat, put the oil in the wok, add some minced garlic and stir-fry the radish until soft. Sprinkle with water if you feel dry, add a little salt, stir fry evenly, add chives or garlic shreds, finally thicken, stir fry ...
From authentic-chinese-recipes.com
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CHINESE CARROT RICE CAKE (HU LUO BO GAO - ????) - THE WOKS ...
Jan 20, 2019 · Chinese Carrot Rice Cake (Hu Luo Bo Gao – ????) is a great variation on the more common and traditional Chinese Luo Bo Gao, or turnip cake made with daikon radish.This version uses carrots, which is a more familiar and easy-to-find vegetable, but yields a similar texture and a great color!
From thewoksoflife.com
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CHINESE BROCCOLI AND CARROTS - RECIPE | COOKS.COM
Add broccoli, carrots, and onion; fry 1 minute. Then add stock and salt and cook covered for 3 minutes. Stir cornstarch mixture and stir into vegetables. Cook very quickly, 20 seconds, stirring. Add rest of ingredients and stir fry 1/2 minute. Serve with rice and any beef or chicken dish. Your Message...
From cooks.com
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QUICK CARROT DAIKON STIR-FRY - THE WOKS OF LIFE
Feb 25, 2020 · Carrot Daikon Stir-fry Recipe Instructions. Heat the oil in a wok over medium heat. Add the ginger and garlic, and cook for for 20 seconds. Add the carrot, and stir-fry for 30 seconds––the oil should turn an orange color. Add in the daikon, turn up the heat to high, and stir-fry for another 30 seconds. Add the Shaoxing wine (if using ...
From thewoksoflife.com
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PICKLED CARROT AND DAIKON | CHINA SICHUAN FOOD
Jun 05, 2019 · This is a very popular carrot and Daikon pickles (sometimes using cabbage) in Chinese restaurants, widely served in differently cuisines. Unlike traditional Sichuan style pickled vegetables which is mainly fermented by certain benign microbes in right condition, this is pickled by adding vinegar to create an acid environment directly .
From chinasichuanfood.com
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BRAISED SHORT RIBS AND CARROTS RECIPE | REE DRUMMOND ...
Set aside and allow to cool, then cover until ready to use. For the short ribs and carrots: Preheat the oven to 300 degrees F. Season the short ribs generously with salt and pepper. Return the pot ...
From foodnetwork.com
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SAUTEED CABBAGE AND CARROTS RECIPE - FOOD.COM
Heat canola oil in a saucepan over medium heat. Add onion and cook until soft. Add ginger and garlic, cook for about 1 minute, stirring frequently. Add carrots, cabbage, salt and black pepper; Cook for 10 minutes, stirring occasionally. Next add the vinegar and stir to combine.
From food.com
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HOW TO COOK JAPANESE SWEET CARROTS | LIVESTRONG.COM
Nov 26, 2019 · Step 3: Simmer Your Carrots. Turn the heat down so that the water is simmering. Simmer the carrots until they are cooked but still a little firm. Take a bite to determine whether they are done enough. Smaller slices should take about five to eight minutes to cook; larger pieces or whole baby carrots will generally need 10 to 12 minutes.
From livestrong.com
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BRAISED PORK WITH CARROTS RECIPE - SIMPLE CHINESE FOOD
Other spices are washed and ready. 5. Light soy sauce mixed. 6. Cook the meat in a whole piece for 20 minutes in advance, slice the ginger slices on high heat, add spices, add the meat slices and fry. 7. Stir fry with soy sauce and rock sugar. 8. Add carrot and stir fry evenly.
From simplechinesefood.com
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SIDE DISH -- COCONUT CARROTS
Directions In a medium saucepan over medium heat, combine carrots and cream of coconut. Simmer until carrots are tender, about 20 minutes.
From chinesemenu.com
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FIVE-SPICE ROASTED CARROTS WITH TOASTED ALMONDS RECIPE ...
While carrots are roasting, toast almonds on a separate baking sheet, on the top rack, until golden brown, 7 to 8 minutes. Allow to cool, then finely chop and transfer to a large bowl or serving platter. Add the chives, vinegar, ginger and remaining olive oil to the almonds, and season with salt. Add roasted carrots and toss to coat.
From cooking.nytimes.com
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