6 tablespoons olive oil
16 fresh carrots, peeled
salt and pepper to taste
3 tablespoons teriyaki sauce
10 teaspoons cornstarch
1 tablespoon shortening
1 pinch ground black pepper
Heat oil in a large skillet over medium-high heat. Stir carrots and salt and pepper until tender, then place in hot oil. Cook and stir until tender, about 6 minutes. Serve immediately.