• 6 carrots, organic (360g)
• 1 tbsp olive oil
• 1 tsp sesame oil
• 1 clove garlic, pressed
• 1 tbsp fresh ginger, peeled and grated or minced
• 2 tbsp teriyaki sauce
• ½ tsp red pepper flakes, (optional)

Wash, trim ends and cut carrots into 1 cm slices. In a wok or covered medium sauce pan, sauté carrots in olive oil over medium low heat for 15-20 minutes until browned and softening. Remove cover, add shallot, ginger and garlic. Saute for few minutes. Add teriyaki sauce and pepper, stir to coat thoroughly and remove from heat.