| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Fish, Vegetables |
8 |
Servings |
INGREDIENTS
| 2 |
ts |
Vegetable oil |
| 1 |
tb |
Ginger root — peeled, |
|
|
Minced |
| 2 1/2 |
c |
Green onions — sliced |
|
|
(about 13) |
| 1/4 |
c |
Water |
| 1 |
ts |
Low sodium soy sauce |
| 1/4 |
ts |
Salt |
| 1 |
ds |
Ground pepper |
| 1 |
tb |
Fresh lime juice |
| 2 |
tb |
Fresh cilantro — chopped |
INSTRUCTIONS
Heat oil in a large nonstick skillet over high heat. Add ginger root;
sauté 30 seconds. Add green onions; sauté 1 minute. Add water and next 3
ingredients; sauté 1 minute. Remove from heat; stir in remaining
ingredients. Serve over tuna, salmon, or swordfish. Yield 1 cup.
Recipe By : Cooking Light, October 1994
From: Dscollin@aol.Com Date: Thu, 16 Feb 1995 15:20:37 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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