Carrots With Garlic Glaze

From Better Homes and Gardens Cooking For Today Stir-Fries.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  lb carrot, cut into julienne strips (3 cups)
• 1⁄4 cup water
• 1  tablespoon soy sauce
• 1  teaspoon cornstarch
• 1  dash  bottled hot pepper sauce
• 1  tablespoon  cooking oil
• 1  teaspoon  grated gingerroot
• 3  garlic cloves, minced
• 2  leeks, sliced 1/2 inch thick (2/3 cup)
•  fresh basil sprig (optional)

Directions

1. In a medium saucepan precook carrots, covered in small amount of boiling water for 2 minutes.
2. Drain.
3. Set aside.
4. For sauce, in a small bowl stir together water, soy sauce, cornstarch, and hot pepper sauce.
5. Set aside.
6. Pour cooking oil into a wok or 12-inch skillet. (Add more oil as necessary during cooking).
7. Preheat over medium-high heat.
8. Stir-fry ginger root and garlic in hot oil for 15 seconds.
9. Add carrots and leeks; stir-fry for 1 to 2 minutes or till vegetables are crisp-tender.
10. Push vegetables from the center of the wok.
11. Stir sauce.
12. Add the sauce to the center of the wok.
13. Cook and stir till thickened and bubbly.
14. Stir all ingredients together to coat with the sauce.
15. Serve immediately.
16. Garnish with fresh basil sprigs, if desired.
17. Nutrition information per serving: 105 calories, 2 g protein, 17 g carbohydrate, 4 g fat (1 g saturated fat), 0 mg cholesterol, 333 mg sodium, 310 mg potassium.