Carrot Kinpira 金平

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.)

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