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.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
