Carrots never tasted so good...
2 tsp Clearspring Toasted Sesame Oil
3 carrots, cut into thin diagonal slices
250ml cold water
1 large handful chopped parsley or watercress
1 tsp Clearspring Soya Sauce
10g Clearspring Kuzu
3cm fresh ginger root, grated and then squeezed for juice
1. Heat the oil in a deep frying pan, add the carrots, and mix with a wooden spoon. Sauté for about 3-5 minutes. Add the water, cover, and simmer over a low heat for 5-10 minutes, until the carrots are just tender.
2. Add greens and shoyu, mix together, and simmer for a couple more minutes. Take the pan off the heat.
3. Dissolve the kuzu in a tablespoon of cold water, and slowly add it to the vegetables while stirring constantly. Put the pan back on the heat, and bring to a simmer while you continue to stir. Cook for another couple of minutes, then add the freshly squeezed ginger juice. Mix and serve as a side dish.