2 teaspoons - ginger, minced
¼ cup - vegetable broth
6 large - carrots, cut into ½ inch thick matchsticks
1 tablespoon - seasoned rice wine vinegar
Heat coconut oil in a large pan on a medium heat. Add ginger and cook for about 30 seconds. Add ¼ cup of broth, rice wine vinegar and carrots to the pan. Place a lid over the carrots and cook for about 10 minutes or until carrots soften. Once carrots are soft, toss in sesame oil and sesame seeds. Cook for 2-3 more minutes or until you smell the seeds toasting.