Ginger-Habanero Glazed Carrots
  
 
 Step 8:

Pour some peanut (or other high smoke point) oil into the wok. Split a thumb-sized piece of ginger and put it in the oil, then crank up the heat.

Woks require pretty much the highest heat you can manage. I'll stop short of Saint Alton's admonition to get yourself a propane-powered jet engine to cook on, but as long as you keep an eye on the wok, the more heat the better
  
 
 Step 9:

Let the ginger fry until it's nicely browned. This will infuse the oil with ginger, adding another dimension of flavor to the finished dish.

While the ginger fries, make a slurry from one tablespoon corn starch and two tablespoons water. Add it to your sauce, stirring constantly for a minute or two. Now you can let it steep for a while, or immediately drain through a sieve.

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