12 carrots, peeled & chopped about 1 inch thick
2 tbsp. vegetable oil
3 slices fresh ginger root
1 tsp. salt
1/2 c. chicken broth
1 tbsp. soy sauce
1 tbsp. vinegar
1/2 tsp. sugar
2 tbsp. chopped parsley

In a large saucepan cover carrots with cold water and bring to boil, boil 5 minutes, drain and set aside. In a skillet or wok, heat oil, add ginger and stir for 1 minute. Add carrots and stir-fry for about 3 minutes. Add salt, stir. Add chicken broth, vinegar, soy sauce and sugar. Cover and cook over high heat about 10 minutes or until tender. Garnish with parsley.