Carrots, Hot Peppers, and Shallot Stir Fry

By Dr Mark Hyman Published: May 17, 2010

• Yield: 1 Servings
• Prep: 15 mins
• Cook: 15 mins
• Ready In: 30 mins

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

• 1/2 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

Instructions

1. Mince the jalapenos, ginger, and garlic. Slice the shallots into rings.
   
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.
   
3. Sauté for 4–5 more minutes and add the green onion to finish. Carrots should be tender but still crisp in the center.
   

• Cuisine: American
• Course: Side Dish
• Skill Level: Easy

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