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Thinly slice the ginger on the diagonal. Stack several slices and cut lengthwise into matchsticks. Repeat with the remaining slices.
In a 12-inch nonstick skillet over high, heat the oil until barely smoking. Add the carrots, ginger and ½ teaspoon salt; cook, stirring only once or twice, until the carrots are beginning to char at the edges, 3 to 5 minutes. Reduce to medium-high, then add the five-spice powder and 1 teaspoon each salt and pepper. Cook, stirring, until fragrant, about 1 minute.
Add the honey and ½ cup water; cook, stirring and scraping up any browned bits, until the carrots are tender-crisp and glazed, 4 to 5 minutes. Off heat, taste and season with salt and pepper. Transfer to a serving dish and sprinkle with the scallions.