Recipe courtesy of Curtis Aikens
Carrot Ginger Sauce
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
1 1/2 pounds carrots
2 tablespoons ginger, peeled and chopped
1 tablespoon soy sauce
3 tablepoons canola oil
1 tablespoon rice wine
Directions
- With an electric juicer, juice the carrot and ginger. In a saucepan, combine juices and soy sauce. Bring to a boil and simmer 7 to 10 minutes. Whisk canola oil into sauce in a slow stream. Add rice wine.
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