This is a Japanese recipe…easy and delicious. Good after it’s just cooled or also cold fom the fridge. Great for packed lunches.
2 medium carrots (or equivalent of baby carrots)
1 T dark sesame oil
a pinch of red pepper flakes
1 T soy sauce
1 t sesame seeds
Cut the carrots into matchstick-ish size. (Cheat alert – you can use pre-shredded carrots meant for salad if you like, but then lessen the cooking time.)
Heat up a frying pan or wok with the sesame oil. Add the carrots and toss around until crisp-tender, about 4 to 5 minutes depending on how skinny the matchsticks are. Add the red pepper flakes and toss some more. Add soy sauce, toss toss. Add the sesame seeds near the end.
(Addition: I sometimes add a spoonful of brown sugar and/or splash of mirin.)