Carrot Ginger Sauce (Curtis Aikens2) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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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:
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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