Ingredients
2 pounds carrots, cut into 1 1/2-inch pieces
3 teaspoons canola oil
Salt and pepper
4 cloves garlic, thinly sliced
1/4 ounce fresh ginger, thinly sliced
2 tablespoons soy sauce
Preparation
In bowl, toss carrots with 2 teaspoons canola oil; season with salt and pepper. Cook until tender, 20 minutes.
Toss garlic and ginger with remaining 1 teaspoon canola oil. Add to hot wok; cook until garlic is golden, 3 minutes. Toss with soy sauce. Transfer to serving dish.
