Five willow sauce #1
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Green pepper |
| ¼ | cup | Carrots |
| ¼ | cup | Tomatoes |
| 1 | cup | Sweet mixed pickles |
| 1 | cup | Water |
| 2 | tablespoons | Sugar |
| 2 | tablespoons | Vinegr |
| 1 | tablespoon | Cornstarch |
| 1 | tablespoon | Sherry |
| ¼ | cup | Water |
Directions
1. Shred green pepper, carrots, tomatoes and sweet pickles.
2. Bring water to a boil. Stir in sugar and vinegar to dissolve.
3. Meanwhile blend cornstarch, sherry and remaining cold water to a paste; then stir in to thicken.
4. Add shredded vegetables and simmer 3 minutes, stirring occasionally.
Pour over fish and serve.
VARIATION: Omit steps 2 and 3. Instead, combine in a saucepan 1 cup water, 1 tablespoon cornstarch, 2 tablespoons sugar, 2 tablespoons soy sauce and 2 tablespoons vinegar. Bring to a boil and cook, stirring, over medium heat until the sauce thickens. Then add the vegetables and simmer as in step 4.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .