Carrot Orange Stir Fry
Brighten up your dinner table with this vibrant Carrot Orange Stir Fry, a quick and flavorful dish that’s as healthy as it is delicious. Crisp-tender carrots are infused with a zesty orange soy sauce glaze, lightly sweetened with honey or maple syrup and spiced with fresh ginger and garlic. The sauce is thickened to a glossy perfection with a touch of cornstarch, creating a luscious coating that clings to every bite. Fresh orange zest adds a burst of citrus aroma, while sesame seeds and green onions provide the perfect finishing touches. Ready in just 25 minutes, this recipe is ideal as a side dish or served over rice or noodles for a light and satisfying meal. Whether you’re looking for a vegetarian stir fry or a bold way to elevate carrots, this dish is guaranteed to please!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 4 medium carrots
- 1 large orange
- 0.5 cup orange juice
- 2 tablespoons soy sauce
- 1 tablespoon honey or maple syrup
- 1 teaspoon fresh ginger
- 2 cloves garlic
- 2 tablespoons vegetable oil
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1 tablespoon sesame seeds
- 2 stalks green onions
Instructions
Peel the carrots and slice them diagonally into thin, even pieces.
Zest the orange to yield about 1 teaspoon of zest. Juice the orange to get approximately 1/2 cup of freshly squeezed juice.
In a small bowl, whisk together the orange juice, soy sauce, honey or maple syrup, grated ginger, and orange zest.
In another small bowl, dissolve the cornstarch in 2 tablespoons of water and set aside.
Mince the garlic cloves and thinly slice the green onions, separating the white and green parts.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the sliced carrots and stir fry for about 3-4 minutes until they are just tender but still crisp.
Add the minced garlic and the white parts of the green onions to the skillet. Stir fry for another 1-2 minutes until fragrant.
Pour the orange juice mixture into the skillet, stirring to coat the carrots evenly.
Give the cornstarch mixture a quick stir and pour it into the skillet. Stir constantly until the sauce thickens, about 1-2 minutes.
Remove the skillet from heat and garnish with the green parts of the green onions and sesame seeds.
Serve hot as a side dish or over a bed of rice or noodles for a light main course.
Nutrition Facts
Calories |
158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 335 mg | 15% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 14.1 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 403 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
