This is my new favorite way to cook carrots.
combine in a small bowl:
1/4 cup vegetable (or chicken) broth
2 tablespoons rice wine vinegar
2 tablespoons sugar
1 tablespoon cornstarch
Heat a wok over high heat;when wok is hot, add 1 tablespoons vegetable oil. When the oil is hot, add 4 medium size carrots (sliced diagonally into 1/4 inch slices) and1 small onion (cut in half then cut crosswise into 1/4 inch slices) stir-fry for 1 minute.
Add an 3 tablespoons water, reduce heat to medium, cover and cook until carrots are cooked but still crisp.
Stir the cornstarch mixture, pour into wok, stir until the sauce thickens.