Ginger Glazed Carrots
March 17, 2016
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1Heat the oil in a frying pan, add the carrots and mix with a wooden spoon. Sauté for about 5 minutes and then add the water and salt, cover and simmer over a low heat for 10 minutes, until the carrots are just tender.
2Add greens and Shoyu, mix together and simmer for 5 minutes.
3Take the pan off the heat. Dissolve the kuzu in a tablespoon of cold water, and slowly add it to the vegetables. Put the pan back on the heat and bring to a simmer while you continue to stir.
4Cook for another couple of minutes and then add freshly grated ginger juice. Mix and serve as a side dish.