Spicy Carrot and Asparagus Stir-Fry

1 day ago 4

Democracy Dies successful Darkness

4.0 (16)

By Joe Yonan

The astonishment successful this off-the-cuff rootlike stir-fry by writer Mark Bittman is the operation of back-of-the-palate vigor from the crushed reddish capsicum flakes and the cooling tingle of a generous magnitude of mint.

Serve with brownish rice.

From cookbook writer Mark Bittman.

Ingredients

measuring cup

Servings: 3-4

1 lb asparagus, woody ends trimmed
2 tablespoons canola oregon peanut oil
12 ounces carrots, scrubbed good and sliced 1/2-inch thick
3 ail cloves, chopped
1 tiny yellowish bulb (5 ounces), chopped
1/2 spoon crushed reddish capsicum flakes, positive much to taste
Water, arsenic needed
Fine salt
1/2 cupful finely chopped caller mint leaves
Cooked brownish rice, for serving

Nutritional Facts

Per serving (based connected 4)

Calories
130
Fat
7 g
Saturated Fat
1 g
Carbohydrates
16 g
Sodium
130 mg
Protein
4 g
Fiber
5 g
Sugar
7 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer Mark Bittman.

Tested by Joe Yonan and Mark Bittman.

Published May 28, 2013

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Updated March 14, 2026

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