Recipe courtesy of Curtis Aikens

Carrot Ginger Sauce

  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
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1 1/2 pounds carrots

2 tablespoons ginger, peeled and chopped

1 tablespoon soy sauce

3 tablepoons canola oil

1 tablespoon rice wine


  1. 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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