| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Sauce | 4 | Servings | |
INGREDIENTS
| 2 | Or | |
| 3 | sl | Fresh ginger root |
| 1 | tb | Cornstarch |
| 3 | tb | Water |
| 2 | tb | Brown sugar |
| 1 | tb | Oil |
| 1/4 | c | Stock |
INSTRUCTIONS
1. Mince ginger root. Blend cornstarch and cold water to a paste. 2. ln a pan, combine sugar, oil, stock and minced ginger. Then bring to a boil, stirring, over medium heat. 3. Stir in cornstarch paste to thicken. Pour sauce over deep-fried fish and serve. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Give God what’s right — not what’s left.”