Carrots Cooked Kinpira Style

| Cuisine of Japan

Category: Japanese

Ingredients

• 250 g (½ lb) carrots, julienned
• 1 Tbsp vegetable oil, preferably sesame oil
• Water
• Tamari or shoyu soy sauce, to taste

Instructions

1. Cut the carrots into thin matchstick pieces (sen-giri, or julienned)
2. Pour a small amount of oil into a saucepan and sauté the carrot pieces briefly
3. Add just enough water to half-cover the carrot pieces
4. Place the lid on the pot and let the carrots simmer briefly on medium-low heat
5. Add a little tamari or shoyu to enhance flavour. Serve.

Original source