Recipe provided by Chef Crusco Catering in Austin, TX Ingredients 2 Carrots – Peeled and roughly chopped 1 (3-4 inch piece) Ginger – Grated 1 small Shallot – peeled and roughly chopped 3 tbsps. Rice Wine Vinegar 1 tbsp. Sherry Vinegar 2 tbsps. Orange juice 1 tbsp. Sesame Oil 5-6 tbsps. Water 6-7 tbsps. Vegetable
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May
May