Spicy Stir-Fried Fennel and Carrot

• 2 to 3 tablespoons vegetable oil
• 1 large (6-ounce) fennel bulb, julienned in 2½-inch lengths

Heat a wok or skillet, and add the oil. When the oil is hot, add the fennel and carrot. Cook them over high heat for 1 to 2 minutes, stirring continuously, until the vegetables are well coated with oil.

Add the dashi or water and 1½ teaspoons sugar, and cook until almost all the liquid is absorbed, stirring continuously. Add the shoyu, and cook until it is absorbed. Add th