Yield: 1 servings
Measure | Ingredient |
---|---|
\N \N | Canola oil |
¼ cup | Finely-diced ginger |
¾ cup | Finely-diced red bell peppers |
¾ cup | Chopped green scallions |
2 cups | Chicken stock |
\N \N | (or fish stock if available) |
\N \N | Juice of 1/2 lemon |
\N \N | Juice of 1 orange |
2 tablespoons | Butter |
\N \N | Salt; to taste |
\N \N | Freshly-ground white pepper; to taste |
In a saucepan coated with oil, saute ginger for 2 minutes then add peppers and scallions. Season then add stock and juices. Reduce by 20 percent.
Whisk in butter and check for seasoning. Serve immediately.
Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A28)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
01-21-1999
Recipe by: Ming Tsai
Converted by MM_Buster v2.0l.