1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (204g) Recipe makes 2 servings |
||
| Calories 214 | ||
| Calories from Fat 130 | (60%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.5g | 22% | |
| Saturated Fat 2.0g | 9% | |
| Monounsaturated Fat 4.0g | ||
| Polyunsaturated Fat 7.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 142mg | 5% | |
| Potassium 572mg | 16% | |
| Total Carbohydrate 20.3g | 6% | |
| Dietary Fiber 3.8g | 15% | |
| Sugars 5.9g | ||
| Protein 3.1g | 6% | |
Ingredients
- 8 ounces carrots
- 4 shallots, sliced
- 1 garlic clove, crushed
- 1 teaspoon chili powder
- 4 tablespoons chicken stock
- 2 tablespoons vegetable oil
Directions
1
Peel carrots and cut into small sticks.2
Heat vegetable oil and saute shallots and chili for 1 minute.3
Add garlic and carrots.4
Stir mixture for 1 minute, then add stock.5
Cover and cook for an additional 6 minutes. Add salt to taste.
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- Course > Lunch/Snacks > Snacks
- Course > Side Dishes
- Main Ingredient > Vegetables > Carrots
- Cuisine > Asian > Southeastern > Indonesian
- Preparation > Time to Make > < 15 mins
- Preparation > Number of Servings > For 1 or 2
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
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Featured Reviews for This Recipe
From: kellychris
On Aug 4, 2009
These were very good. The whole time these were cooking, my fiance was saying he wasn't gonna like them. I made him taste them, and they were the 1st thing gone from his plate!! The chili powder can be a lil' overwhelming, so use cautiously. A very good sidedish!! Thank you! Made for Asian Tag,2009.
From: ElaineAnn
On Aug 4, 2009
Made as posted, this was a great side-dish for Asian Barbecued Pork Tenderloin. Carrots can be a little boring, but this recipe sure jazzed them up! Thanks for posting this recipe Christine. Made for Unrated Asian Recipes Tag.
From: Karen Elizabeth
On Jul 9, 2009
Very easy and a delicious way to prepare carrots. I didn't have shallots, so used a chopped onion, and I did let my carrots cook a little longer, adding some extra stock as needed, since my husband likes them quite soft. They had good flavour, a little spice but not overly so. Thank you for a good recipe, Christine! Made and enjoyed for Unrated Asian Recipes, 2009
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