Sticky Asian-Style Glazed Carrots with Ginger, Garlic, and Soy

Ingredients

• 2 lb carrots (cut on the diagonal)
• 3 tablespoons soy sauce
• 3 tablespoons honey
• 1 tablespoon fish sauce (see notes)
• 1 tablespoon grated ginger
• 2 cloves garlic (finely minced)
• 1 pinch chili flakes (optional)
• 1/2 cup water
• 1 tablespoon butter
• 1/4 cup minced cilantro

Instructions

1. 1

   Prep carrots: Slice the carrots on a sharp diagonal ½ inch thick.

2. 2

   Make sauce: In a measuring cup, mix the soy sauce, honey, fish sauce, ginger, garlic, and, if using, the chili flakes.

3. 3

   Steam carrots: Add the carrots and water to a large frying pan (cast-iron if you have one) over medium-high heat. Let the carrots boil until the water evaporates, and the carrots are crisp-tender. (If they are not mostly cooked to your liking, add a little more water and continue to cook.)

4. 4

   Glaze: Pour the sauce into the pan, let it boil, stirring frequently, until it is a thick glaze that coats the carrots.

5. 5

   serve: Finish and serve: Remove the pan from the heat and stir in the butter. Sprinkle the cilantro over top and serve right away.