Heat frying pan or wok. Add the oil and ginger and stir-fry for 1 minute. Add the carrots and sauté for 2 minutes, then add the sugar and allow it to caramelise for 1 minute. Add tamari and brown rice vinegar and sauté for further 2 minutes. Add stock or water and sauté for a further 2 minutes or until carrots are al dente, then serve.