Garlic-Ginger Sauce

The Silver Palate Good Times Cook Book, 1985

45 minutes — 3 to 3-1/2 cups

Ingredients

3⁄4	cup	olive oil
6	clove	garlic (finely minced)
3	tablespoon	fresh ginger root (chopped)
4	large	carrots (peeled and cut into small dice)
5		scallions (sliced)
1	cup	dry white wine
1⁄2	cup	water
1	tablespoon	dried oregano
1	pinch	red pepper flakes
1⁄2	cup	fresh italian parsley (chopped)
		salt and ground black pepper (to taste)

Instructions

Heat the oil in a medium-size skillet over medium heat. Add the garlic, ginger, and carrots and saute for 10 minutes.

Stir in the scallions and saute 2 minutes more. Add the wine, water, oregano, and red pepper flakes and simmer uncovered over low heat for 30 minutes.

Stir in the parsley and season to taste with salt and pepper.