1 lb. carrot strips, cooked
1/2 c. chicken broth (optional)
1 can water chestnuts (optional)

While carrots are cooking, mix:

1/4 tsp. salt
3 tbsp. sugar
3 tbsp. vinegar (or less to taste)
2 tbsp. cornstarch
2 tbsp. soy sauce or chicken broth
1/4 c. orange juice
3 tbsp. white wine
1 tsp. butter
2 tsp. ginger
Pinch of cloves (optional)

Sprinkle on parsley for decoration. When carrots are done, drain; combine with above mixture and cook until slightly thickened.