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