Ingredients

• 1 1/2 pounds carrots
• 2 tablespoons ginger, peeled and chopped
• 1 tablespoon soy sauce
• 3 tablepoons canola oil
• 1 tablespoon rice wine

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Instructions

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.