Five willow sauce #3

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Chinese sweet-and-sour pickles
2 slices Fresh ginger root
1 Scallion stalk
½ Clove garlic
1 tablespoon Oil
½ cup Fish stock
⅓ cup Vinegar
2 tablespoons Sugar
½ teaspoon Salt
2 teaspoons Cornstarch
2 tablespoons Water
1 tablespoon Oil

Directions

1. Shred sweet-and-sour pickles. Slice ginger root. Cut scallion stalk in ½-inch sections. Crush garlic.

2. Heat oil. Add ginger root, scallion and garlic; stir-fry to brown lightly.

3. Stir in fish stock, vinegar, sugar, salt and shredded pickles to heat through.

4. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken. Blend in remaining oil. Pour sauce over fish and serve.

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

Related recipes