Recipe courtesy of Curtis Aikens
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Total:
30 min
Prep:
10 min
Cook:
20 min

Ingredients

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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