|Olive oil||1 Teaspoon|
|Sliced carrots||4 Cup (64 tbs), sliced diagonally 1/8-inch thick|
|Water||1 Cup (16 tbs)|
|Garlic powder||1⁄8 Teaspoon|
|Brown sugar||1 Tablespoon|
|Finely chopped crystallized ginger/Finely chopped preserved ginger||1 Tablespoon|
|White wine vinegar||2 Tablespoon|
|Chopped parsley||2 Teaspoon|
Heat oil in a wide frying pan.
Stir in carrots, water, garlic powder, brown sugar, ginger, vinegar, and salt.
Cover and simmer over moderately high heat for 12 to 15 minutes, or until carrots are just tender.
Sprinkle with parsley.