Chinese Carrot
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Chinese carrot

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Đồ chua or pickled carrots and daikon are used in so many Vietnamese dishes like vermicelli noodle bowls, rice plates, and banh mi! It’s crunchy, tangy, sweet, and adds the perfect pop of flavor!
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This easy egg fried rice takes only 15 minutes to make, which is perfect for a quick weekday meal or as a side to go with Chinese takeout entrees like chicken and broccoli and sesame chicken. Ingredients ::: Produce // • 1 stalk Green onion • 2 tbsp Peas and carrots, frozen • 1/2 Yellow onion, small small Refrigerated // • 2 Eggs, large Condiments // • 1 tbsp Oyster sauce • 2 tbsp Soy sauce Pasta & Grains // • 2 cups White rice, day old Baking & Spices // • 1 Sesame seed, Toasted Oils & Vinegars // • 1 Oil • 1 tsp Sesame oil, toasted Beer, Wine & Liquor // • 1 tbsp Shaoxing rice wine
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This contains: Vibrant and tangy Korean carrot salad, a flavorful side dish that complements any meal with its unique blend of Korean spices and fresh carrots.
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Chili Crunch Carrot Salad 🥕🌶️ If you’re into Asian flavors, this one is for you. 🤝 This carrot salad is light, crisp, and refreshing. All the best things for a quick summer dish! I think you’ll be surprised how filling it is. Get your peeler ready and enjoy! 🥕 Ingredients: •2 carrots •1 green onion, sliced •1/2 tsp fresh grated ginger •2 tsp coconut aminos (or soy sauce) •2 tsp rice vinegar •1 tsp sesame oil •1-3 tbsp chili crunch (@momofukugoods) (use desired amount) Instructions: 1. Use ...
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4 Chinese cabbage leaves Oil for frying Filling: 1 cm ginger 2 spring onions rods 2 clove of garlic 4 mushrooms 1 carrot 1/2 peppers 200 g tofu (crumbled) 4 tbsp cooked rice 1 tbsp agave syrup 3 tbsp soy sauce 1 tsp chili flakes Preparation: 1. Put all the ingredients for the filling one after the other in a pan and fry in a little oil 2. Boil Chinese cabbage leaves in water for 1 minute until soft 3. Place 2 tablespoons of the filling in each Chinese cabbage leaf, roll up and fry until golden brown 4. Enjoy with Sweet Chili Sauce or Soy Sauce • By @veganer.wandel on Instagram
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10min · 3 servings Korean carrot salad Ingredients: • 2 pounds of carrots • 2-3 tbls of apple cider vinegar • 3 tbls of sugar • 2 tsp of salt • 1 tsp ground black pepper • 1 tsp coriander • 100 ml of olive oil • 5 cloves of garlic 100 g of walnuts Peel the carrot and rub it into long strips. • Add all spices and toasted finely chopped nuts. Mix everything well, and leave to marinate for several hours in the refrigerator. A great addition to meat or fish!
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1hr · 10 servings Ingredients • 900g Chinese Cabbage • 150g Korean Radish • 60g Garlic Chives • 60g Carrots • 1 Brown Onion • 4 Spring Onions • 4 cloves Garlic • 1 inch Ginger • 1 cup Gochugaru • 2 tablespoons Glutinous Rice Flour • 1 cup Vegetable Stock • 3 tablespoons Salt
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Ingredients: 2 English cucumbers 1 carrot 1/4 cup chives 2 tbs rice vinegar 2 tbs soy sauce 1 tbs gochugaru peppers 1 tbs sesame oil 2 tbs chili crisp 2 garlic cloves, grated 2 tsp sesame seeds
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🥕TO MAKE: 1 large carrot, about 220 g 100 g glutinous rice flour (aka sticky rice or sweet rice flour) 30 g arrowroot powder 2 scallion 3 garlic clove 2 red chili 1 tbsp rice vinegar 2 tbsp coconut amino 2 tbsp ketchup 1/2 cup water 1 tsp arrowroot powder + 1 tbsp water
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