2 lbs peeled and sliced carrots
Enough water to just cover them
2 tablespoons margarine
1/4 cup raw sugar
2 tablespoons Bragg's Liquid Aminos
Dash of ginger
In a large skillet with a lid, put the prepared carrots and water. Bring to a boil on high heat. Reduce heat to low and cover with lid. Cook until desired tenderness. My Crohn's/sarcoidosis require me to cook until pretty darn tender but still a lovely color and not mushy. Start testing after 10 minutes. Fresh from garden carrots cook A LOT faster than produce at the store.
Drain off the water. You can reserve this liquid for soup making too. The carrots right from the garden are so sweet that I always reserve the cooking liquid. Can't buy that at the store!
Turn heat to high and add the remaining ingredients. Cook and stir gently with a spatula until sugar caramelizes. If I had any edamame, I'd add them in too.