| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sauces, Condiments | 1 | Servings | |
INGREDIENTS
| 2 | tb | Peanut oil |
| 1/2 | c | Red bell pepper; brunoise |
| 1/2 | c | Yellow bell pepper; brunoise |
| 2 | oz | Fresh ginger; brunoise |
| 2 | c | Rice vinegar |
| 2 | c | Sugar |
| 1 1/2 | c | Grenadine |
| 1 1/2 | c | Green onion; thin bias cut |
| As needed cornstarch slurry |
INSTRUCTIONS
1. Saut peppers and ginger in hot oil, remove from heat and steep. 2. Combine vinegar & sugar and reduce by 1/3 over medium heat. 3. add grenadine. 4. thicken with cornstarch slurry. 5. Garnish with sesame seeds, peppers, green onion, & ginger. NOTES : YIELD: 1 QUART Recipe by: S.C.I. - Jamie Posted to recipelu-digest Volume 01 Number 513 by CuisineArt <CuisineArt@aol.com> on Jan 13, 1998
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