Cut the carrots into matchsticks. In a dry, well tempered wok or non-stick frying pan over high heat, stir-fry the carrot sticks until wilting and colouring at the edges. Take off the heat and add the butter, honey, juice, mint, salt and pepper all at once. Keep stirring, as the ingredients sizzle, until the carrots are glazed with them. Serve immediately. Good with ham.
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