The sauce is based on traditional teriyaki sauce, and is a little less sweet that what many are used to. See the recipe for ideas about that. This is a quick and easy recipe, especially if you have the sauce in the refrigerator, which I highly recommend. Use carrots that are nice and sweet for this. Some carrots are earthier and can have a slight bitter edge, which the soy sauce can amplify.
INGREDIENTS:
1 bunch sweet carrots such as mature Chantenay, topped, scrubbed or peeled, and sliced diagonally into 1-inch long by ¼-inch thick pieces
Water just to cover the carrots
¼ cup, or to taste, Ginger Orange Teriyaki Sauce (See recipe)
Sansho or toasted sesame seeds if you wish-just a little
METHOD:
Place the carrots in a 1 quart chef’s pan or sauce pot. Add water just to cover and cook over medium-high heat until just tender. Remove carrots from cooking liquid and keep warm.
Reduce the carrot water to 2-3 tablespoons, then add the Ginger Orange sauce. Cook 2-3 minutes to heat up and reduce just a little.
Add the carrots into the sauce and cook to heat through. Cook, tossing to prevent scorching, until the sauce coats the carrots. If you wish, add a touch of sansho powder or sesame seeds, and serve hot.
Serves: 4
Source: Chef Andrew E Cohen
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