|Vegetable cooking spray||1 Tablespoon|
|Safflower oil||2 Teaspoon|
|Minced garlic||1 Tablespoon|
|Minced gingerroot||1 Tablespoon|
|Crushed red pepper||1⁄2 Teaspoon|
|Carrots||1 1⁄2 Pound, scraped and cut diagonally into 1/2 inch pieces|
|Low sodium chicken broth||2⁄3 Cup (10.67 tbs), undiluted|
|Reduced sodium soy sauce||3 Tablespoon|
|Cider vinegar||2 Tablespoon|
Coat a large nonstick skillet or wok with cooking spray; add oil.
Place over medium-high heat until hot.
Add garlic, gingerroor, and crushed red pepper, stirring well.
Add carrot, stirring well.
Combine chicken broth and next 3 ingre-dienrs, stirring well.
Pour chicken broth mixture over carrot mixture, stirring well.
Bring to a boil; cover, reduce heat, and simmer 10 minutes or until carrots are crisp-tender Combine cornstarch and water, stirring until smoorh.
Stir cornsrarch mixture into carrot mixtrure, and cook for 1 minute or until slightly thickened