Slice the carrots diagonally into 5 mm thicknesses, then julienne into 5 mm lengths. Put the carrots into a pot, sprinkle with 1/4 teaspoon salt, briefly stir, then let sit for 3 minutes.

Add the ingredients marked with a ◆ to the pot, briefly stir, then cover with a lid and set on high heat. Once steam starts to escape, immediately reduce to low heat, and steam-cook for 7-10 minutes.

Remove the lid once the carrots reach your desired softness, then sautè on high heat until the water cooks out. Add salt for flavor.

If you prefer them sweeter, add more sugar. Add black pepper, briefly stir, then they're ready to serve.