Mung bean sauce with ginger, cilantro and soy

4 servings

Ingredients

Quantity Ingredient
2 teaspoons Ginger, minced
⅛ teaspoon Hot red pepper flakes
Oil (if necessary)
2 cups Mung beans sprouts, drained
⅓ cup Clam juice or fish stock
1 tablespoon Soy sauce or tamari
1 teaspoon Lime juice
¾ teaspoon Honey
½ teaspoon Cornstarch dissolved in
2 tablespoons Water (omit cornstarch if you want a more brothy sauce)
3 tablespoons Cilantro leaves, minced
2 Scallions, thinly sliced trimmed

Directions

Quick Pan Sauce for Sauted Fish Add ginger and red pepper to warm pan once fish has been sauted and removed, adding a bit of oil if pan is too dry. Saut over medium heat until fragrant, about 30 seconds. Increase heat to high and add sprouts to pan; toss over high heat until slightly wilted, about 1 minute. Add clam juice, soy sauce, lime juice, and honey; bring to boil. Add dissolved cornstarch; return to boil to thicken. Stir in cilantro and scallions. Spoon over fish and serve.

Cook's Illustrated October 1995 Submitted By DIANE LAZARUS On 08-24-95

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