Gingered Red Cabbage and Carrots Recipe

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1/4 lb. carrots (about 2 medium)
1/2 lb. red cabbage
2 t unsalted butter
1/2 t minced, peeled fresh gingerroot
1 t soy sauce
1/2 t sugar

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.

In a skillet melt butter over moderately high heat until foam subsides and in it saut� the gingerroot, stirring, 30 seconds. Add carrots, cabbage, soy sauce, and sugar and saut�, stirring, 2 minutes.

Serves 2 as a side dish.

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