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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.
If you like this, try...
On any ONE (1) Kikkoman Soy Sauce or Teriyaki Marinade and Sauce 10 oz. or larger.
On any one (1) Kikkoman product.