Ingredients

• 1/4 pound carrots (about 2 medium)
• 1/2 pound red cabbage
• 2 teaspoons unsalted butter
• 1/2 teaspoon minced peeled fresh gingerroot
• 1 teaspoon soy sauce
• 1/2 teaspoon sugar

Instructions

1. Separately cut carrots and cabbage into julienne strips. In a saucepan of boiling salted water cook carrots 2 minutes, or until just crisp-tender, and transfer with a slotted spoon to a bowl. Cook cabbage in boiling water 1 minute, or until just tender, and drain in a sieve.
2. In a skillet melt butter over moderately high heat until foam subsides and in it sauté gingerroot, stirring, 30 seconds. Add carrots, cabbage, soy sauce, and sugar and sauté, stirring, 2 minutes.