Five willow sauce #1

4 Servings

Ingredients

Quantity Ingredient
¼ cup Green pepper
¼ cup Carrots
¼ cup Tomatoes
1 cup Sweet mixed pickles
1 cup Water
2 tablespoons Sugar
2 tablespoons Vinegr
1 tablespoon Cornstarch
1 tablespoon Sherry
¼ cup Water

Directions

1. Shred green pepper, carrots, tomatoes and sweet pickles.

2. Bring water to a boil. Stir in sugar and vinegar to dissolve.

3. Meanwhile blend cornstarch, sherry and remaining cold water to a paste; then stir in to thicken.

4. Add shredded vegetables and simmer 3 minutes, stirring occasionally.

Pour over fish and serve.

VARIATION: Omit steps 2 and 3. Instead, combine in a saucepan 1 cup water, 1 tablespoon cornstarch, 2 tablespoons sugar, 2 tablespoons soy sauce and 2 tablespoons vinegar. Bring to a boil and cook, stirring, over medium heat until the sauce thickens. Then add the vegetables and simmer as in step 4.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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