from The Inquiring Chef
2 Tablespoons vegetable oil
2 medium carrots, cut into 2-inch matchsticks
1 large bunch of green onions, sliced
2 Tablespoons of ginger, finely minced
1 Tablespoon chopped garlic
1 Tablespoon chopped shallots
2 teaspoons fish sauce
1 Tablespoon toasted sesame seed oil
1 tablespoon honey
1 teaspoon rice wine vinegar
2 teaspoons soy sauce
1 crushed red chile pepper or 1 teaspoon red chile flakes
kosher salt to taste
Heat the oil in a saucepan over high heat until the oil is shimmery and hot, but not smoking. Add the carrots and cook until tender and golden brown in spots, about 4 minutes.
Add the green onions, ginger, garlic and shallots at once and stir until hot and fragrant, about 2 minutes. Add the fish sauce, sesame seed oil, rice wine vinegar, soy sauce, honey, crushed red chile pepper and salt to taste. Cook until the sauce thickens slightly and coats the carrots, about 1 minute longer. Serve with rice or your other favorite grains.