Rainbow Carrot Stir-Fry Recipe (2024)

FAQs

How are rainbow carrots made? ›

Rainbow carrots are a mix of colorful carrot varieties picked at their immature stages for young harvest. Typical varieties that are grown for the mix are yellow stone, white satin, purple haze, black knight, nantes and atomic red making for a perfect array of tender-crisp, sweet and earthy carrots.

If the carrot shoulders measure about ¾ to 1 inch diameter and the root has a nice, deep coloration, that's a good sign that it's time to harvest your carrots. On the other hand, if the shoulders look underdeveloped, just firm the soil around the carrot greens again and wait a bit longer to harvest.

“Rainbow coloured carrots do taste different from orange. Yellow carrots have an earthy sweet flavour with notes of celery and parsley. White carrots are relatively mild. Purple carrots can have a peppery flavour but can also be very sweet.”

This is why you should add ketchup to your stir fry

It just might be the easiest cooking hack to elevate your home cooking to that of your favorite take-out. Not only does the ketchup add to the complexity of the dish, but it also balances it out.

Food & Dining

The first is to cook your protein and your vegetable separately, and combine them only after both are fully cooked. A second rule of thumb for stir-frying: Choose one vegetable per stir-fry. Finally, always remember to add liquid only after everything is more or less finished cooking.

So many different oils, the good news is you can stick with what you know – canola is great! The best oils for stir frys are the oils with the higher smoke points. These tend to be the “thinner” oils such as peanut, grapeseed or canola.

Meat first, then vegetables – If you want meat or seafood in your stir fry, cook it first then scoop it out onto a separate plate before cooking the vegetables. You'll add the meat back in at the end. 5. Don't crowd the pan – If you have too much in your pan, the vegetables will steam instead of staying crisp.

How do you make stir-fry like a pro? ›

The heavier the frying pan the better, and if it's non-stick, you'll want to reduce slightly the amount of oil. Add oil, making sure the surface of the pan is well-coated. If using garlic, ginger, onions, or other whole spices, such as cumin seeds, add them and saute for 3 to 5 minutes, stirring constantly.

Some veggies, like snow peas or scallions, don't need the head-start, but woodier root vegetables, like carrots or turnips, will benefit from being par-cooked. You want the vegetables to maintain their crunch, but not be raw.

Blanching the carrots before stir frying ensures that they are perfectly cooked while retaining their vibrant color and crunchy texture. To blanch the carrots, bring a pot of water to boil and add a pinch of salt. Carefully place the carrots into the boiling water and cook them for 2-3 minutes.

"If [the carrot] is smooth and can easily be scrubbed, then I don't bother to peel if using in a soup or stir fry," she says. Blanchard points out another benefit of not peeling carrots: less food waste. To answer the question, "Do you have to peel carrots?" it's mostly a matter of preference.

Rainbow carrots are actually a variety of ordinary carrots. They are called that way because their main feature is their color. These carrots have their root in traditional ordinary carrots that have been used for culinary purposes for the past 1500 years.

The modern, orange carrot likely originated from a new breed of yellow carrots, which were developed as a result of a genetic mutation. Red and purple carrots are considered Eastern varieties, while yellow, orange, or white carrots are known as Western-type carrots.

All varieties of carrots are extremely nutrient dense and a great addition to a healthy diet – they're high in fiber and rich in potassium, vitamin C, and vitamin K. However, each individual color contains a specific set of phytonutrients (antioxidants) which offer slightly different nutritional benefits.

It is important to know that the color on the outside doesn't always match the color on the inside. Orange carrots are orange on the outside and inside because they contain a high amount of beta-carotene. Purple carrots are different colors inside because of the amount of their anthocyanins content.