- Heat oil in a large nonstick skillet over medium high heat.
- Add grated carrots and minced ginger, cook, stirring often, until wilted, about 2 minutes.
- Stir in orange juice and salt; simmer, uncovered, until the carrots are tender and most of the liquid has evaporated, 1 to 2 minutes.
- Season with pepper and serve. (Adjust seasoning according to taste).