Yield: 1 Servings
Measure | Ingredient |
---|---|
½ cup | Spinach leaves -- firmly |
\N \N | Packed |
1 teaspoon | Grated orange peel |
¼ cup | Fresh mint leaves |
½ cup | Fresh cilantro leaves |
12 larges | Fresh basil leaves |
2 \N | Green onions -- chopped |
2 tablespoons | Dry sherry |
2 tablespoons | White vinegar |
2 tablespoons | Dark sesame oil |
1 tablespoon | Soy sauce |
2 teaspoons | Hoisin sauce |
2 teaspoons | Sugar |
½ teaspoon | Chili sauce -- Asian |
½ teaspoon | Salt |
Place ingredients in a blender or food processor container. Blend until pureed. Refrigerate.
Uses: Make "Jade Rice". Serve grilled meats and fish on a puddle of this sauce. Add to pasta. Serve as a dip for crudites or melon pieces.
Recipe By : Hugh Carpenter and Teri Sandison (1994: Fusion Cookbook)
From: Date: