| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
|
Eastwest |
1 |
servings |
INGREDIENTS
|
|
Canola oil |
| 1/4 |
c |
Finely-diced ginger |
| 3/4 |
c |
Finely-diced red bell peppers |
| 3/4 |
c |
Chopped green scallions |
| 2 |
c |
Chicken stock |
|
|
(or fish stock if available) |
|
|
Juice of 1/2 lemon |
|
|
Juice of 1 orange |
| 2 |
tb |
Butter |
|
|
Salt; to taste |
|
|
Freshly-ground white pepper; to taste |
INSTRUCTIONS
In a saucepan coated with oil, saute ginger for 2 minutes then add peppers
and scallions. Season then add stock and juices. Reduce by 20 percent.
Whisk in butter and check for seasoning. Serve immediately.
Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK -
(Show # MT-1A28)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
01-21-1999
Recipe by: Ming Tsai
Converted by MM_Buster v2.0l.
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