- 1 dozen carrots, peeled and julienned
- 3 Tablespoons safflower oil
- 1 teaspoon chili paste
- 2 teaspoons sugar
- 2 Tablespoons mirin
- 2 Tablespoons rice vinegar
- 3-4 Tablespoons coconut aminos
- 2-3 Tablespoons sesame seeds
- Heat oil in large skillet.
- Add carrots and cook 2-3 minutes.
- Stir in chili paste, sugar, mirin, vinegar, and coconut aminos.
- Salt and pepper to taste and top with sesame seeds. Serve and enjoy!