1 tbsp. bacon fat, or oil
6-8 thin carrots, roll cut
6-8 thin parsnips, roll cut
1 c. water
1 tbsp. cornstarch
2 tbsp. water
2 tbsp. vinegar
2 tbsp. sugar

Set prepared measured ingredients by stove in order listed, with sugar, cornstarch, water, vinegar and salt mixed in small bowl. Set wok over medium high heat for 30 seconds, swirl in oil, heat 20 seconds, add rolled carrots and parsnips. Stir-fry 3-4 minutes. Add water, cover, simmer 5 minutes until carrots are tender, but not soft.

When you hear sizzling, remove lid and test for readiness. Push vegetables to one side, pour cornstarch mixture down one side of wok, stir until it thickens and is clear. Stir in carrots and parsnips. Can be kept warm until dinner is ready.