Ingredients
3 medium carrots, julienned2 teaspoons sugar1/2 teaspoon cornstarch1/4 teaspoon salt1/8 teaspoon ground ginger2 tablespoons orange juice1 tablespoon butterChopped fresh parsley, optional
Preparation
In a small saucepan, cook carrots in water until tender; drain. Remove carrots; set aside and keep warm. In the same saucepan, combine sugar, cornstarch, salt and ginger. Gradually stir in orange juice; bring to a boil. Cook and stir for 2 minutes. Add butter. Return carrots to pan; heat through. Sprinkle with parsley if desired.
