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Carrots, Hot Peppers and Shallot Stir-Fry

Carrots, Hot Peppers and Shallot Stir-Fry

  • Ready In 30 minutes
  • Serves 4

This quick and simple recipe is the perfect side dish to spice up any meal.  The ginger and garlic are anti-inflammatory and will fill the room with the comforting smell of home cooking. Click here to download PDF version. 

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.

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

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 analysis per serving (a quarter of the dish)

calories 86 • fat 4g • saturated fat 0g • cholesterol 0mg • fiber 2g • protein 1g • carbohydrate13g • sodium 346mg

Mark Hyman MD is the Director of Cleveland Clinic’s Center for Functional Medicine, the Founder of The UltraWellness Center, and a ten-time #1 New York Times Bestselling author.

If you are looking for personalized medical support, we highly recommend contacting Dr. Hyman’s UltraWellness Center in Lenox, Massachusetts today.