Ingredients
1
T Extra Virgin Olive Oil
1
C Carrots, bias cut 1/4"
1
C corn, cooked (grilled corn lends a wonderful complexity)
3
Cloves Garlic, finely chopped
Directions
1.
Heat butter and oil in skillet over medium-high heat. Add onion and carrot to skillet and saute until tender-crisp. Add corn, ginger and garlic and saute 1 min. Add tomato and brown sugar and saute 1 min more.
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