Serves 4

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.