From Myers + Chang chef Joanne Chang:
These carrots are like grown-up candy. We whip rich red miso into soft butter and throw heaping spoonfuls of it into carrots that are charred in the wok. It’s our version of the classic French side dish of butter-glazed carrots.
You can cook these in a flat bottomed skillet, but they are even more fun to cook in a wok.
1½ pounds carrots, peeled and sliced diagonally on a bias about ¼-inch thick
3 tablespoons unsalted butter, at room temperature
1 tablespoon red miso paste
1½ teaspoons packed light brown sugar
1 teaspoon lemon juice
2 tablespoons vegetable oil, such as canola
8 scallions, trimmed and green parts only, sliced into rounds (about ½ cup), divided
Bring a large pot of water to a boil and blanch the carrots until they are no longer raw but still a bit crisp, 2 to 3 minutes. Drain the carrots and set aside.
In a medium bowl, use a wooden spoon to combine the butter with the miso paste, brown sugar, and lemon juice, beating vigorously until the mixture is fluffy like cake frosting.
In a wok or a large, heavy, flat-bottomed skillet, heat the vegetable oil on high heat until the oil starts to shimmer, about 1 minute. Add the carrots to the wok and shake to even them out. Let them char a bit by not shaking the wok for 2 to 3 minutes. Shake the wok again and add the miso butter and about ⅔ of the scallions, reserving the remaining ⅓ for garnish. Toss the carrots in the butter for 3 to 4 minutes until the butter is melted and starts to brown and the carrots are cooked through.
Transfer the carrots to a large serving plate and garnish with reserved scallions. Serve warm.