Side Pannel
Five Willow Sauce #3
Ingredients List
- 1 tb Chinese sweet-and-sour
- -pickles
- 2 sl Fresh ginger root
- 1 Scallion stalk
- 1/2 Clove garlic
- 1 tb Oil
- 1/2 c Fish stock
- 1/3 c Vinegar
- 2 tb Sugar
- 1/2 ts Salt
- 2 ts Cornstarch
- 2 tb Water
- 1 tb 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.
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.
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