Jade sauce for rice~ fish~ pasta

Yield: 1 Servings

Measure Ingredient
½ cup Spinach leaves -- firmly
\N \N 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.

Recipe By : Hugh Carpenter and Teri Sandison (1994: Fusion Cookbook)

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