| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Sauces, Chinese |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Oil, peanut |
| 2 |
ts |
Garlic, minced |
| 2 |
ts |
Ginger, minced |
| 1 |
c |
Water |
| 1 |
c |
Vinegar |
| 1 |
c |
Sugar |
| 1 |
c |
Ketchup |
| 2 |
tb |
Cornstarch |
| 2 |
tb |
Water |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Heat the oil in a wok and add garlic, ginger, water, vinegar, sugar
and ketchup.
Dissolve the cornstarch in the water and add salt.
Add to the mixture in the wok and cook until clear.
Serve hot, or cool and refrigerate for later use. Reheat before
serving over fish.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chefs The Wong Brothers, Trey Yuen Restaurant, New Orleans
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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