Fish sauce #1

Yield: 4 Servings

Measure Ingredient
2 \N Or
3 slices Fresh ginger root
1 tablespoon Cornstarch
3 tablespoons Water
2 tablespoons Brown sugar
1 tablespoon Oil
¼ cup Stock

1. Mince ginger root. Blend cornstarch and cold water to a paste.

2. ln a pan, combine sugar, oil, stock and minced ginger. Then bring to a boil, stirring, over medium heat.

3. Stir in cornstarch paste to thicken. Pour sauce over deep-fried fish and serve.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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