Categories: asian, carrots, vegetables

Ingredients

• 2 Tbs olive oil
• 1 Tbs minced garlic
• 2 tsp minced ginger
• 4 carrots, peeled and thinly sliced on the diagonal into 1/2 inch slices
• 1/4 tsp cayenne pepper
• 1/2 cup chicken broth
• 2 Tbsbrown sugar

Directions

1. Heat a wok or skillet over medium-high heat until it is nearly smoking. When the oil is hot, add the garlic and ginger. Stir-fry for 10 seconds, then add the carrots. Stir-fry the carrots for 1 to 2 minutes, until they turn a darker orange. Stir in the cayenne pepper.

2. Add the chicken broth and the brown sugar. Bring to a boil. Cover and cook the carrots for 4 minutes.

3. Uncover and cook, stirring, until the carrots are tender but still crisp and nicely glazed with the broth and sugar mixture, which has been reduced (total cooking time is about 8 minutes). Serve hot.

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