Pepper, ginger and scallion sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Canola oil | ||
| ¼ | cup | Finely-diced ginger |
| ¾ | cup | Finely-diced red bell peppers |
| ¾ | cup | Chopped green scallions |
| 2 | cups | Chicken stock |
| (or fish stock if available) | ||
| Juice of 1/2 lemon | ||
| Juice of 1 orange | ||
| 2 | tablespoons | Butter |
| Salt; to taste | ||
| Freshly-ground white pepper; to taste | ||
Directions
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.