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