Fish sauce #1
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Or | |
| 3 | slices | Fresh ginger root |
| 1 | tablespoon | Cornstarch |
| 3 | tablespoons | Water |
| 2 | tablespoons | Brown sugar |
| 1 | tablespoon | Oil |
| ¼ | cup | Stock |
Directions
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, .