jade sauce for rice~ fish~ pasta

Categories: Sauce
Yield: 1 Servings

Measure	Ingredient
½ cup	Spinach leaves -- firmly
	Packed
1 teaspoon	Grated orange peel
¼ cup	Fresh mint leaves
½ cup	Fresh cilantro leaves
12 larges	Fresh basil leaves
2	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)

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