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Ingredients

• 3/4 pound  fresh young carrots, preferably with the tops on
• 1 tablespoon  fresh lime juice
• 1 teaspoon  freshly grated lime zest
• 1 teaspoon  light brown sugar
• 2 tablespoons  extra-virgin olive oil
• 1 tablespoon  unsalted butter
•   Kosher salt
• 4 ounces  yellow bell pepper (about 1 small, cored and seeded), cut lengthwise into 1/2-inch strips
• 4 ounces  red onion (about 1 small), cut into 1/2-inch wide strips
• 1   piece fresh ginger, 2x3/4 inches, cut into thin matchsticks (a scant 1/4 cup)
• 1/2 small  fresh jalapeno, cored but not seeded, cut crosswise into slices about 1/4 inch thick
• 1/3 cup  plus 2 tablespoons homemade or low-salt chicken broth
• 1/4 cup  1/4 cup loosely packed chopped fresh cilantro

Description

Trim The Tops And Tails From The Carrots And Peel Them; You Should Have About 8 Ounces Trimmed Carrots. Cut Them In Half Crosswise And Then Cut The Thicker End In Half Lengthwise To Get Pieces Of About The Same Width, No More Than 3/4 Inch (the Length Can

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