fragrant ginger-hot pepper sauce

8 Servings
1 tablespoon Vegetable oil
¼ cup Gingerroot, peeled & minced
2 teaspoons Crushed red pepper
½ teaspoon Salt
Garlic cloves, minced
¼ cup Chopped fresh cilantro
¼ cup Minced green onions
2½ tablespoon Water

Heat vegetable oil in a small skillet over medium heat. Add minced gingerroot, red pepper, salt and garlic; saute 2 minutes. Remove from heat; spoon into a small bowl and stir in remeaining ingredients.

Reprinted from Cooking Light magazine, March 1996 issue p.106

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