| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Sauces | 8 | Servings | |
INGREDIENTS
| 1 | tb | Vegetable oil |
| 1/4 | c | Gingerroot, peeled & minced |
| 2 | ts | Crushed red pepper |
| 1/2 | ts | Salt |
| 2 | Garlic cloves, minced | |
| 1/4 | c | Chopped fresh cilantro |
| 1/4 | c | Minced green onions |
| 2 1/2 | tb | Water |
INSTRUCTIONS
Heat vegetable oil in a small skillet over medium heat. Add minced gingerroot, red pepper, salt and garlic; saute 2 minutes. Remove from heat; spoon into a small bowl and stir in remeaining ingredients. Reprinted from Cooking Light magazine, March 1996 issue p.106 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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