Recipe Details
Ingredients
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10carrots, ends trimmed to make hot dog shape
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1cupsoy sauce
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1cupwater
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½cuprice vinegar
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¼cupsesame oil
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1tablespoonminced fresh ginger root
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2clovesgarlic, minced
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ground black pepper to taste
Cooking Directions
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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.
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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.
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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.
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Cook carrots on the preheated grill until the desired doneness is reached, 5 to 10 minutes.
Editor’s Note:
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount consumed will vary.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe10 | |
| Calories88 | |
| % Daily Value * | |
| Total Fat 6g |
7% |
| Saturated Fat 1g |
4% |
| Sodium 1486mg |
65% |
| Total Carbohydrate 8g |
3% |
| Dietary Fiber 2g |
7% |
| Total Sugars 3g |
|
| Protein 2g |
4% |
| Vitamin C 4mg |
4% |
| Calcium 27mg |
2% |
| Iron 1mg |
4% |
| Potassium 257mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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