Bring 1 1/2 quarts of water to a boil in a 3-quart saucepan over high heat.

Add 1/2 teaspoon of salt and the carrots to the boiling water.

Return to a full boil and cook for about 7 minutes.

Drain the carrots in a colander, shaking to remove excess water.

Combine balsamic vinegar, dry sherry, and soy sauce in a cup.

Combine sugar, pepper, and the remaining 3/4 teaspoon salt in a small dish.

Heat a wok or large skillet over high heat until a drop of water evaporates quickly.

Swirl in peanut or canola oil, then add minced ginger.

Stir-fry the ginger for about 10 seconds until fragrant.

Add the carrots and stir-fry for 1 minute to coat them with oil and ginger.

Pour the vinegar mixture into the wok and sprinkle with the sugar mixture.

Stir-fry for another minute until the carrots are crisp-tender.

Transfer the stir-fried carrots to a serving bowl.

Sprinkle with finely chopped chives before serving.