6 medium carrots, shredded
1-tbs. sesame seeds
2 tbs. cooking sherry
1 tbs. orange zest
1 tbs. minced fresh ginger
1. Shred carrots in food processor, or with grater.
2. Toast sesame seed in a dry skillet for 1-2 minutes, until aromatic. Watch closely to avoid burning. Remove from heat and let cool slightly (if pan is too hot the sherry will sputter when added).
3. Add cooking sherry, orange zest, ginger, and carrots to skillet. Cook over medium heat for 8 minutes, stirring almost continuously, until carrots are piping hot and just tender. Serve immediately.
Per serving (103g): 63 Calories, 1.1g fat, 0.1g sat fat, 10.7g carbohydrate, 1.2g protein, 3g fiber, 65mg sodium