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Baby Carrots in Tamarind Glaze

DIRECTIONS

Trim and discard the carrot ends. Cut enough carrots in half on a sharp diagonal to fill 4 cups.
Peel the water chestnuts. Set aside the chives. Place sesame seeds in an ngreased sauté pan, place over medium heat, and stir until they turn light golden. Immediately transfer the sesame seeds to a small dish. In separate small containers, set aside the cooking oil and water.
Combine the Hot Wok Seasonings in a small container and set aside. In a small bowl, combine the Hot Wok Sauce ingredients, then refrigerate.
Place a wok over the highest heat. When the wok becomes very hot, add the cooking oil to the center. Roll the oil around the wok and when the oil begins to give off just a wisp of smoke, add the Hot Wok Seasonings.
Stir-fry the seasonings, and as soon as they turn white, about 5 seconds, add the carrots and water chestnuts. Stir and toss the carrots for a few seconds and then add the water.
Immediately cover the wok and steam the carrots until they brighten in color, about 2 minutes.
Stir the Hot Wok Sauce, and then pour it into the wok. Stir and toss until the carrots are glazed with the sauce. Taste and adjust the seasonings. Immediately transfer the carrots to a heated platter or dinner plates. Sprinkle on the chives and toasted sesame seeds and serve at once.