Carrots à la Ken Hom
Just boil 500 gram of carrots in:
300 ml chickenstock
2 staranise
1 cinnamonstick
1 T light soy
1 T dark soy
1 T shaoxing ricewine
1,5 T (chinese brown) sugar
Boil and reduce the sauce for about 15 minutes or as long as you like your carrots cooked. If the sauce hasn't reduced enough, take out the carrots, reduce the sauce and add back the carrot. You could also use a little cornflour to thicken the sauce.
Finish with chopped coriander.
I always thougth carrots were boring, but this way I think they're fun to eat.