Yield: 1 servings
|\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|
|\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@...
Recipe by: Ming Tsai
Converted by MM_Buster v2.0l.