4 med. carrots, cut into 3 x 1/4 inch strips (about 2 c.)
1/2 c. water
3/4 c. unsweetened pineapple tidbits, undrained
2 tsp. cornstarch
1/4 tsp. ground ginger

Combine carrots and water in a small saucepan, cover and cook until carrots are crisp and tender. Combine pineapple, cornstarch and ginger in a small bowl, mix well. Add pineapple mixture to carrots and cook over low heat, stirring constantly until thickened. Yields 4 servings.