- 6 cups of fresh multicolored or regular carrots, cleaned, peeled, and sliced into rounds
- 2 cups water
- ½ cup of minced shallots
- 4 cloves of minced garlic
- 1 T fresh ginger, grated
- 2 T fresh chopped cilantro
- ½ cup soy sauce
- ¼ cup seasoned mirin or rice wine vinegar
- ½ cup orange juice
- 1 T butter
- salt and pepper to taste
Cook carrots in water for 10–12 minutes or until crisp and tender.
Combine shallots, garlic, ginger, cilantro, soy sauce, mirin and orange juice in a small bowl and add to carrots and cook until tender.
Remove from heat and add the butter, salt and pepper and serve immediately.