Ingredients
3 cups sliced carrots1 tablespoon cornstarch1 tablespoon sugar1/2 teaspoon salt1/2 teaspoon ground ginger1/2 cup orange juice1 tablespoon butter
Preparation
Place carrots and 1 in. of water in a small saucepan; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and keep warm.
In the same pan, combine the cornstarch, sugar, salt and ginger. Stir in orange juice until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; stir in butter until melted. Add carrots and toss to coat.
