- 1 cup fresh carrot juice
- 1 teaspoon olive oil
- 1 teaspoon toasted sesame oil
- 1 teaspoon garlic, chopped
- 1 teaspoon ginger, chopped
- ¼ teaspoon dried chile flakes
- ¼ cup Hoisin sauce
- 2 teaspoons cornstarch
In a small pan over medium heat, reduce the carrot juice to ½ cup. Then set the juice aside in another container, and, using the same pan, add the oils, garlic and ginger and heat through. Then add the chile flakes and for cook for three minutes.
Add the hoisin sauce and reserved carrot juice to the pan and let it come to a slight simmer. Then add the cornstarch. Once the mixture has returned to a simmer, remove it from heat. Transfer to a blender and blend thoroughly. Allow to cool before serving.