Ingredients
10
10 servings
- •10 carrots, ends trimmed to make hot dog-size shape
- •1 cup soy sauce
- •1 cup water
- •0.5 cup rice vinegar
- •0.25 cup sesame oil
- •1 tablespoon minced fresh ginger root
- •2 cloves garlic, minced
- •ground black pepper to taste
Instructions
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until crisp-tender, about 15 minutes. Run cold water over carrots to stop the cooking process. Transfer carrots to a storage container.
- Whisk soy sauce, water, vinegar, sesame oil, ginger, garlic, and pepper together in a bowl; pour over carrots. Cover the container and refrigerate for at least 3 hours or longer for a more intense flavor.
- When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove carrots from marinade and shake off excess. Discard remaining marinade.
- Cook carrots on the preheated grill until the desired doneness is reached, 5 to 10 minutes.
Nutritional Facts
Per 10 servings
- Calories: 88
- Carbohydrate: 8g
- Fat: 6g
- Fiber: 2g
- Protein: 2g
- Sugar: 3g
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