565 Gram, cut diagonally into 1/4-inch slices (1 1/4 Pound)
1. In a bowl, stir together orange peel, orange juice, syrup, and cornstarch mixture; set aside.
2. In a wide nonstick frying pan or wok, stir curry powder over medium-high heat just until fragrant (about 30 seconds; do not scorch). Add carrots and 1/3 cup (80 ml) water. Cover and cook just until carrots are tender when pierced (about 4 minutes). Uncover and stir-fry until liquid has evaporated.
3. Stir orange juice mixture well; then pour into pan and cook, stirring, until sauce boils and thickens slightly.
4. Pour carrots and sauce into a serving bowl and sprinkle with parsley. Season with salt and pepper.