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.