Ingredients:
1 lb carrots, julienned
1/2 cup thinly-sliced green onions
1/4 cup butter
1 1/4 teaspoons cornstarch
1/2 cup water
3 tablespoons sherry wine
1/2 teaspoon chicken bouillon granules
1/4 teaspoon ground coriander
1/2 teaspoon dried sweet basil leaves or 1 teaspoon fresh sweet basil, minced
1/8 teaspoon pepper
1/3 cup toasted sliced almonds
Directions:
Steam carrots until crisp-tender or to preferred doneness (between 10 to 20 minutes); transfer to a serving dish and keep warm.
In a skillet, saute the green onions in butter until tender.
In a bowl, combine the cornstarch, water, and sherry and whisk until smooth, then stir into onions.
Add the bouillon granules, coriander, basil, pepper, and almonds.
Bring sauce to a boil over medium heat, stirring, and cook for 2 to 3 minutes or until thickened and bubbly.
Pour the sauce over carrots in the serving dish, stirring gently to coat.
Servings: 6
Time preparation: 5 min.
Time total: 35 min.