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?Charred Kyoto red carrots and scallions with a mouth-watering addictive soy sauce-butter glaze.
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Cut your preferred amount of carrots and scallions into 3-inch batons. Heat a large carbon steel or cast iron pan on high, add neutral oil and heat until slightly smoking. Add carrots in a single layer and cook in batches if needed. Cook undisturbed, letting the carrots take on a golden color and char a little, about 2-3 minutes. Toss, then push carrots to one side of the pan and add in the scallions, stir fry until golden, 2-3 minutes more. Stir and mix everything together. Add in about 2 Tbsp of soy sauce, 1 Tbsp butter and a generous sprinkling of sugar. A sort-of glaze will form as the butter melts and mixes with the soy sauce and sugar. Taste and add more soy sauce and butter if preferred. Toss and make sure veggies are well-coated. Sprinkle with sesame seeds if desired; transfer to a serving plate or enjoy directly from the pan.
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