| 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.
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