4 whole carrots
1/2 c water
3/4 c pineapple tidbits with juice
2 t cornstarch
1/4 t ground ginger
Cut carrots into 3" by 1/4" strips. Mix carrots and water in a small saucepot. Cover and cook over medium until carrots are tender crisp. In a small bowl, mix pineapple with juice, cornstarch, and ginger well. Add the pineapple mix to the carrots. Cook on low stirring constantly until thick.