Jade sauce for rice~ fish~ pasta
1 Servings
Ingredients
| Quantity | 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 | 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 |
Directions
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.
Recipe By : Hugh Carpenter and Teri Sandison (1994: Fusion Cookbook)
From: Date: