Pepper, ginger and scallion sauce

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@...


Recipe by: Ming Tsai

Converted by MM_Buster v2.0l.

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