The Stir Fry Carrots My Dad's Made 100,000 Times
Why this recipe
Most stir fry carrots recipes online are tested only a handful of times. My dad used to make this dish multiple times a day, every day, for 50 years and can make this in his sleep.
I know you'll love it as much as our community does! This recipe has over 90.5K views, 1.8K likes on YouTube.
Looking for a vegetable dish that'll appeal to even the pickiest of eaters? Then you have to try my dad's carrot stir fry. His technique yields perfectly crisp-yet-tender carrots that my kids absolutely adore.
Of course, in true Daddy Lau fashion, he takes it to the next level by adding other ingredients and ultimately giving us a masterclass in stir frying vegetables. Come for the irresistible, restaurant-level carrots and stay to see how you can turn any vegetable into a satisfying side dish.
On blanching
Blanching is an essential step when it comes to stir frying vegetables. This technique of partially cooking firm vegetables in boiling water preps them for even stir frying. Stir frying without blanching will take longer, potentially burning or overcooking certain ingredients.
The exception to this rule is leafy greens, such as spinach or Napa cabbage, which can be added to stir fries directly.
Ingredients
Instructions
Prep cloud ear fungus
Soak the dried cloud ear fungus (1 oz) in a bowl of warm water for 13 to 15 minutes until fully hydrated.
Drain the soaking water. Rinse with clean water and drain again.
Remove the stems. If needed, cut any large pieces into smaller ones.
Prep snow peas and mushrooms
Remove the tough strings from the snow peas (3 oz). Wash and soak for 1 to 2 minutes. Drain and set aside.
Cut off the dirty ends of the seafood mushrooms (4 oz). Slice the longer mushrooms in half. Quickly rinse and remove from the water.
Wash the king oyster mushroom (3 oz). Cut in half lengthwise, then slice into 1/4-inch pieces at a diagonal.
Prep carrot and aromatics
Trim off both ends of the celery (5 oz). Cut in half lengthwise, then rinse in water. Slice the celery into thin 2 to 3-inch strips.
Peel the ginger (0.50 oz). Cut into thin slices, then into quarters.
Trim off the hard ends and peel the garlic (0.50 oz). Cut into thin slices.
Cut off both ends of the carrot (8 oz), then peel.
Optional: For a fancy pattern, cut notches all around carrot to form small V shapes.
Cut into thin slices about the thickness of a quarter.
Make stir fry sauce
Combine the oyster sauce (1 tablespoon), light soy sauce (2 teaspoon), salt (0.50 teaspoon), sugar (1 teaspoon), water (2 tablespoon), and potato starch (2 teaspoon) in a small bowl. Stir to thoroughly combine and dissolve the potato starch.
Taste and adjust as needed.
Blanch vegetables
Boil the water (4 cup) in a large pot or wok on high heat.
Add the cloud ear fungus, followed by the carrots, then bring to boil for about 1 minute.
Add the celery and sliced king oyster mushroom. Bring to boil for about 1 minute.
Add the seafood mushrooms and give everything a stir. Bring to boil for about 1 minute.
Add the snow peas. Again, bring to boil for about 1 minute, mixing around gently.
Remove the ingredients and put it in a strainer to drain.
Pour the water out of the wok.
Stir fry vegetables
Heat the wok on high to dry.
Toss the strainer to remove any excess water.
Pour the oil (2 tablespoon) to the wok. Add the ginger and garlic, then stir fry for 20 to 30 seconds until aromatic.
Add all of the blanched vegetables and toss to stir fry.
Add the cooking wine (1 teaspoon), pouring it around the edges of the hot wok. Stir fry and toss for 1 minute.
Add the stir fry sauce a bit at a time while tossing and mixing. Stir fry for about 1 minute, then turn the heat off.
(Chef's Tip: My dad recommends pouring in the sauce a bit at a time. This not only makes it easier to incorporate into the ingredients, but you can also adjust and use more or less depending on how the stir fry looks.)
Add the finishing oil (1 teaspoon) and mix in.
Plate and serve.