Five Willow Sauce III


Serves: 5
Total Calories: 79

Ingredients

1 tablespoon Chinese sweet-and-sour pickles
2 slices fresh ginger root
1 stalk scallion
1/2 clove garlic
1 tablespoon oil
1/2 cup fish stockk
1/3 cup vinegar
2 tablespoons sugar
1/2 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 1/2-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.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutritional Facts:

Serves: 5
Total Calories: 79
Calories from Fat: 54

This Five Willow Sauce III recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.


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