Five willow sauce #3
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Chinese sweet-and-sour pickles |
| 2 | slices | Fresh ginger root |
| 1 | Scallion stalk | |
| ½ | Clove garlic | |
| 1 | tablespoon | Oil |
| ½ | cup | Fish stock |
| ⅓ | cup | Vinegar |
| 2 | tablespoons | Sugar |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Cornstarch |
| 2 | tablespoons | Water |
| 1 | tablespoon | Oil |
Directions
1. Shred sweet-and-sour pickles. Slice ginger root. Cut scallion stalk in ½-inch sections. Crush garlic.
2. Heat oil. Add ginger root, scallion and garlic; stir-fry to brown lightly.
3. Stir in fish stock, vinegar, sugar, salt and shredded pickles to heat through.
4. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken. Blend in remaining oil. Pour sauce over fish and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .