| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Chinese |
Sauce |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Chinese sweet-and-sour pickles |
| 2 |
sl |
Fresh ginger root |
| 1 |
|
Scallion stalk |
| 1/2 |
|
Clove garlic |
| 1 |
tb |
Oil |
| 1/2 |
c |
Fish stock |
| 1/3 |
c |
Vinegar |
| 2 |
tb |
Sugar |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Cornstarch |
| 2 |
tb |
Water |
| 1 |
tb |
Oil |
INSTRUCTIONS
1. Shred sweet-and-sour pickles. Slice ginger root. Cut scallion stalk in
1/2-inch sections. Crush garlic.
2. Heat oil. Add ginger root, scallion and garlic; stir-fry to brown
lightly.
3. Stir in fish stock, vinegar, sugar, salt and shredded pickles to heat
through.
4. Meanwhile blend cornstarch and cold water to a paste; then stir in to
thicken. Blend in remaining oil. Pour sauce over 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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