| 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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