• 6 Large Carrots (Sliced 1/4” thickness)

• 1 clove Garlic (minced)

• 3 tbsp Sesame Oil

• 1 tbsp Black sesame seeds

• 1 tbsp Seasoned rice vinegar

• 2 Scallions chopped (including green part)

• Dash Salt to taste

Heat the oil in a wok over a medium low flame. Add garlic and let cook until slightly browned. Add the carrots and cover with a lid to let sweat for about 10 minutes or until carrots start to soften. Once the carrots are tender remove the lid and let cook for another 10 minutes, watching that they don’t burn but allowing the edges to brown. When the majority of the moisture has evaporated, add the sesame seeds and scallions, toss until just mixed. Remove from heat, add the vinegar and stir once more. Add salt to your liking and serve while piping hot or chill them for a lovely cold salad.