INGREDIENTS

INSTRUCTIONS

1. Peel and seed cucumber; cut in strips. Also cut carrot and sweet pickle
in strips. Mince onions and ginger root. Crush garlic.
2. Combine vegetables with vinegar, water, sugar and salt. Let stand 1
hour, turning occasionally.
3. Drain vegetables. Combine their marinade with cornstarch and soy sauce,
blending well.
4. Heat oil. Brown garlic lightly. Add marinade mixture and cook,
stirring, over medium heat until sauce thickens and is smooth. Discard
garlic.
5. Add marinated vegetables, stirring only to heat through. Pour over fish
and serve.
NOTE: This sauce can be used also with deep-fried spareribs. Arrange
cooked ribs on top of the drained vegetables; then pour the sauce over.
   VARIATIONS:
1. For the cucumber and the carrot, substitute green pepper and tomato.
2. For the soy sauce, substitute 1 tablespoon hoisin sauce.
3. In step 3, arrange the drained vegetables over the fish. After step 4,
pour the thickened sauce over. Next, heat 2 more tablespoons of oil to
smoking; then pour over all and serve.
4. Omit all the vegetables. Combine 2 tablespoons cornstarch, 1/2 cup
sugar, 1/3 cup cider vinegar and 1/4 teaspoon ginger juice. Add in step 4
after the garlic has browned and cook, stirring, to thicken. Then pour over
the 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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