K
khartman
Guest
12 carrots
2 tbsp canola oil
3 slices fresh ginger root, about 1/8" thick
1/2 cup low sodium chicken broth
1 tbsp low sodium soy sauce
1 tbsp vinegar
1/2 tsp sugar
K
2 tbsp canola oil
3 slices fresh ginger root, about 1/8" thick
1/2 cup low sodium chicken broth
1 tbsp low sodium soy sauce
1 tbsp vinegar
1/2 tsp sugar
- Peel the carrots and then cut them diagonally about 1 inch thick. Place the cut carrot chucks on end and cut into quarters lengthwise.
- Place carrots in a non-stick skillet and cover with cold water. Heat to a boil and cook for 5 minutes. Then drain the carrots and set aside.
- In the same skillet, add canola oil, and heat until oil is hot. Add sliced ginger and cook for one minute.
- Add carrots back into the skillet, and stir-fry for 3 minutes.
- Mix chicken broth, soy sauce, vinegar, and sugar in a Pyrex measuring cup. Add to skillet, cover and cook for about 10 minutes or until the carrots are very tender.
- Remove ginger before serving or someone will get a hot surprise
K