Mung bean sauce with ginger, cilantro and soy
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Ginger, minced |
| ⅛ | teaspoon | Hot red pepper flakes |
| Oil (if necessary) | ||
| 2 | cups | Mung beans sprouts, drained |
| ⅓ | cup | Clam juice or fish stock |
| 1 | tablespoon | Soy sauce or tamari |
| 1 | teaspoon | Lime juice |
| ¾ | teaspoon | Honey |
| ½ | teaspoon | Cornstarch dissolved in |
| 2 | tablespoons | Water (omit cornstarch if you want a more brothy sauce) |
| 3 | tablespoons | Cilantro leaves, minced |
| 2 | Scallions, thinly sliced trimmed | |
Directions
Quick Pan Sauce for Sauted Fish Add ginger and red pepper to warm pan once fish has been sauted and removed, adding a bit of oil if pan is too dry. Saut over medium heat until fragrant, about 30 seconds. Increase heat to high and add sprouts to pan; toss over high heat until slightly wilted, about 1 minute. Add clam juice, soy sauce, lime juice, and honey; bring to boil. Add dissolved cornstarch; return to boil to thicken. Stir in cilantro and scallions. Spoon over fish and serve.
Cook's Illustrated October 1995 Submitted By DIANE LAZARUS On 08-24-95