Carrot Coins Glazed with Tokyo Sauce
Time: 20 minutes
1 1/2# Carrots, peeled and cut into 1/4" thick coins
1 1/2 Tbsp Grapeseed or Canola oil
2 Tbsp This Little Goat Went to Tokyo Sauce
1/4 cup Scallions, sliced thinly on a bias
Heat oil in large skillet until almost smoking. Add carrots and cook, stirring occasionally, until well browned and tender, about 7-10 minutes (might be more or less depending on the size of your pan).
Add Tokyo sauce and continue to cook until reduced slightly and carrots are completely coated. Add most of the scallions and toss to combine. Remove from heat, adjust seasoning with additional Tokyo Sauce or salt if desired. Transfer to platter, garnish with remaining scallions, and serve immediately.