Glazed Five-Spice Carrots

Chinese five-spice powder takes glazed carrots to a whole new level—sublime!

MAKES 4 SERVINGS

1 tablespoon canola oil

1⁄2 to 3⁄4 teaspoon five-spice powder

1 pound fresh carrots (6 to 8 medium), sliced diagonally into 1⁄2-inch-thick pieces

3⁄4 cup water

2 tablespoons reduced-sodium soy sauce

2 tablespoons dark brown sugar

Salt and freshly ground black pepper, to taste

1⁄2 tablespoon toasted (dark) sesame oil

In a large nonstick skillet, heat the canola oil over medium heat. Add the five-spice powder and stir 15 seconds. Add the carrots, water, soy sauce, and sugar and bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until carrots are fork-tender, 5 to 8 minutes. Uncover, season with salt and pepper, and raise the heat to medium-high. Cook, stirring often, until the liquid has largely evaporated, 7 to 9 minutes, adding the sesame oil the last minute or so of cooking. Serve hot.

{PER SERVING} Calories 103 • Protein 2g • Total Fat 5g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 13g • Dietary Fiber 3g • Sodium 335mg

hancheng

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