Stir-fried carrots are the perfect vegetarian dish to serve when you want an easy vegetable side dish on the menu.
The carrot recipe is infused with star anise which gives the stir-fried carrots their unique flavor and aroma.
Once you’ve cut the carrots, it only takes 20 minutes and 5 staple ingredients to make the easy carrot recipe.
So grab a few carrots and star anise on the way home and let’s cook these easy Sri Lankan stir-fried carrots.
What does a Julienne cut mean?
For those of you who are not familiar with the following term, it’s just a fancy term the culinary world uses to cut whatever vegetables like carrots or potatoes into matchstick strips.
How to Julienne carrots.
- Wash and rinse carrot to remove any dirt.
- Peel the skin off the carrots.
- then cut off the top and bottom of the carrots.
- Place the carrot on the chopping board and cut the carrot in half(lengthwise).
- Further cut the halves lengthwise, you will now have four long slices of carrot.
- Now carefully cut these four pieces into thin strips, you need to be careful here because your fingers will be placed very close to the sharp knife.
- When done properly your carrot strips should look like long matchsticks which you can shorten by cutting into half which I have done here.
SAVE THE RECIPE TO YOUR FAVORITE PINTEREST BOARD!
Kitchen utensils and appliances
Vegetable peeler, chopping board, and knife to Julienne
Medium-sized frying pan or skillet.
- Can I use baby carrots to make this stir-fry with star anise?
- Yes!Just make sure to add more water(where the recipe instructions say to add water)and cook slightly longer so the baby carrots will turn soft yet maintain a crunch.
- Instead of cutting the carrots into strips can I cut them into larger cubes?
- Yes, as advised above add more water where the recipe instructions say to add water and cook until water evaporates.
More carrot recipes
Creamy Sri Lankan carrot curry
Sri Lankan carrot and beans curry
Storing- Store in an air-tight container and refrigerate, consume within 2-3 days.
Freezing- can be frozen for 2 weeks, to defrost, remove from freezer and let it reach room temperature before reheating.
Heating- can be reheated over the stovetop or microwave. use a cover when if you are using the microwave to avoid splattering.
Stop food waste by adding the extra into your omelet or make a vegetarian sandwich. you can use the carrots to make quick-fried rice or stir-fried noodles.
RECIPE DIFFICULTY-EASY
How to make spicy stir fried carrot
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients.
The ingredients mentioned below use standard measuring cups and spoons.
2 tablespoons of oil
3 cloves of garlic sliced fine
1 medium-sized onion sliced fine
250g of Carrots cut into matchstick strips(see notes on how to Julienne carrots)
1/2 teaspoon of turmeric
1/4 cup of water
2-star anise
1/2 teaspoon of red chili flecks
Salt to season
Method
Julienne the carrots and set them aside(see notes above how-to).
Place a skillet or frying pan over medium heat and pour in the oil(2 tbsp)
Add in the garlic(3 cloves), onion(1 medium), turmeric(1/2 tsp), and sauté the ingredients until the onion turns translucent. 3 minutes.
Add the Julienne carrots, combine with ingredients in the pan for 5 minutes until the carrots are slightly soft.
Once the carrots are sautéed for 5 minutes, pour in the water(1/4 cup, add more water if cooking with baby carrots or chunky carrot slices, about 1/2 a cup)and add the star anise(2), chili flecks(1/2 tsp, add more to increase the spiciness of the dish).
let the carrots cook further over medium heat while being infused with the star anise flavor. Season with salt.
Cook and stir fry the carrots until water evaporates.
Season with salt if necessary and serve warm.
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Quick Sri Lankan spicy carrot stir-fry.
Stir-fried carrots are the perfect vegetarian dish to serve when you want an easy vegetable side dish on the menu.
The carrot recipe is infused with star anise which gives the stir-fried carrots their unique flavor and aroma.
Ingredients
- Ingredients mentioned below use standard measuring cups and spoons.
- 2 tablespoons of oil
- 3 cloves of garlic sliced fine
- 1 medium-sized onion sliced fine
- 250g of Carrots cut into matchstick strips(see notes on how to Julienne carrots)
- 1/2 teaspoon of turmeric
- 1/2 teaspoon of chilli flecks
- 1/4 cup of water
- 2-3 star anise
- Salt to season
Instructions
How to Julienne carrots.
Wash and rinse carrot to remove any dirt.
Peel the skin off the carrots.
then cut off the top and bottom of the carrots.
Place the carrot on the chopping board and cut the carrot in half(lengthwise).
Further cut the halves lengthwise, you will now have four long slices of carrot.
Now carefully cut these four pieces into thin strips, you need to be careful here because your fingers will be placed very close to the sharp knife.
When done properly your carrot strips should look like long matchsticks which you can shorten by cutting into half which I have done here.
Julienne the carrots and set them aside(see notes above how-to).
Place a skillet or frying pan over medium heat and pour in the oil(2 tbsp)
Add in the garlic(3 cloves), onion(1 medium), turmeric(1/2 tsp), and sauté the ingredients until the onion turns translucent. 3 minutes.
Add the Julienne carrots, combine with ingredients in the pan for 5 minutes until the carrots are slightly soft.
Once the carrots are sautéed for 5 minutes, pour in the water(1/4 cup, add more water if cooking with baby carrots or chunky carrot slices, about 1/2 a cup)and add the star anise(2), chili flecks(1/2 tsp, add more to increase the spiciness of the dish).
let the carrots cook further over medium heat while being infused with the star anise flavor. Season with salt.
Cook and stir fry the carrots until water evaporates.
Season with salt if necessary and serve warm over a bowl of rice.
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 136Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 253mgCarbohydrates: 12gFiber: 4gSugar: 4gProtein: 1g
Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.
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