Brown sugar enhances the carrot's natural sweetness making this a great accompaniment to dishes made with oyster sauce.
2 tablespoons oil for stir-frying
4 large carrots, julienned
4 teaspoons soy sauce
½ teaspoon brown sugar
½ cup chicken broth or water
Add oil to a preheated wok or frying pan. When oil is hot, add the carrots. Stir-fry for 2–3 minutes. Add the soy sauce.
Add the brown sugar and broth. Turn the heat down to medium-low and simmer, covered for about 5 or 6 minutes, until the carrots are tender.