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Spicy Carrot and Asparagus Stir-Fry

Spicy Carrot and Asparagus Stir-Fry 3.000

Nikki Kahn/The Washington Post

Weeknight Vegetarian May 29, 2013

The surprise in this off-the-cuff stir-fry by "VB6" author Mark Bittman is the combination of back-of-the-palate heat from the crushed red pepper flakes and the cooling tingle of a generous amount of mint.

Serve with brown rice.

3 - 4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 3-4 servings

  • 1 pound asparagus (woody ends trimmed off)
  • 12 ounces carrots, scrubbed well
  • 2 tablespoons canola or peanut oil
  • 3 garlic cloves, chopped
  • 1 small onion, chopped
  • 1/2 teaspoon crushed red pepper flakes
  • Water
  • Sea salt
  • 1/2 cup finely chopped fresh mint leaves


Cut the asparagus crosswise into 1-inch pieces, reserving the tips. Cut the carrots crosswise into 1/2-inch coins.

Heat the oil in a wok or large skillet over high heat. Add the carrots, garlic and onion; stir-fry until the carrots start to brown, 4 to 5 minutes.

Add the asparagus pieces, the crushed red pepper flakes (to taste) and a splash of water; stir fry until the asparagus is barely tender, 2 minutes. Add the reserved asparagus tips and a splash of water; stir-fry for a minute or two, until the tips are barely tender.

Season with salt to taste, then remove from the heat and stir in the mint.

Serve hot.

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Recipe Source

From cookbook author Mark Bittman.

Tested by Joe Yonan and Mark Bittman.

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Avg. Rating (6)

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Nutritional Facts

Calories per serving (based on 4): 130

% Daily Values*

Total Fat: 7g 11%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 130mg 5%

Total Carbohydrates: 16g 5%

Dietary Fiber: 5g 20%

Sugar: 7g

Protein: 4g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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