| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sauces, Condiments |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Peanut oil |
| 1/2 |
c |
Red bell pepper; brunoise |
| 1/2 |
c |
Yellow bell pepper; brunoise |
| 2 |
oz |
Fresh ginger; brunoise |
| 2 |
c |
Rice vinegar |
| 2 |
c |
Sugar |
| 1 1/2 |
c |
Grenadine |
| 1 1/2 |
c |
Green onion; thin bias cut |
|
|
As needed cornstarch slurry |
INSTRUCTIONS
1. Saut peppers and ginger in hot oil, remove from heat and steep.
2. Combine vinegar & sugar and reduce by 1/3 over medium heat.
3. add grenadine.
4. thicken with cornstarch slurry.
5. Garnish with sesame seeds, peppers, green onion, & ginger.
NOTES : YIELD: 1 QUART
Recipe by: S.C.I. - Jamie
Posted to recipelu-digest Volume 01 Number 513 by CuisineArt
<CuisineArt@aol.com> on Jan 13, 1998
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