Garlic and ginger light up the flavor of these grilled carrots.
In bowl, toss carrots with 2 teaspoons canola oil; season with salt and pepper. Cook until tender, 20 minutes.
Toss garlic and ginger with remaining 1 teaspoon canola oil. Add to hot wok; cook until garlic is golden, 3 minutes. Toss with soy sauce. Transfer to serving dish.
The sloped sides and perforated surface of a grill wok allow you to grill small foods, such as shrimp and vegetables, that might otherwise slip through the grates.