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 \N | 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.
Posted to MC-Recipe Digest V1 #178 Date: Wed, 31 Jul 1996 13:10:13 -0700 (PDT) From: PatH <phannema@...>