Fresh ginger usually is a supporting player, bringing spicy-sweetness to a dish. But here we give ginger a starring role. We treat it almost like a vegetable, upping the quantity and cooking it with carrots to mellow its bite. Chinese five-spice powder lends warmth and complexity to this easy stir-fry. The recipe uses a two-step cooking process: First the carrots and ginger are seared in the skillet, then they are gently steamed in honey-infused water, which reduces to a light glaze. Be sure to slice the carrots on the diagonal to maximize the surface area for browning.