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1 pound carrots, peeled
2 dried red chilis
2 tablespoons vegetable oil
1/4 cup Kikkoman Teriyaki Baste & Glaze
Cut carrots diagonally into 1/8-inch slices. Cook chilis in hot oil over high heat until they turn dark; remove and discard. Add carrots and reduce heat to medium. Cook, stirring constantly, until tender-crisp. Add baste & glaze and stir to combine. Serve immediately.
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