Marinated Broccoli & Carrots - cooking recipe

Ingredients

1 garlic clove, minced
1 teaspoon fresh gingerroot, grated
2 tablespoons canola oil or 2 tablespoons vegetable oil
2 tablespoons rice vinegar
2 teaspoons soy sauce
1 stalk broccoli, peeled and cut into spears
2 medium carrots, peeled and cut into 2 1/2 x 1/4 inch sticks

Preparation

Whisk together all the marinade ingredients and set aside.
In a large saucepan, blanch the broccoli spears in boiling water for about 2 minutes.
Stir in the carrots and continue to simmer for 5 minutes or less, until both vegies are just tender and still brightly colored.
Drain them and transfer to a serving bowl.
Pour the marinade on the vegetables and toss well.
Refrigerate or set aside at room temperature for about 20 minutes to allow the flavors to permeate.