Five Willow Sauce Recipe
Summary
CuisineChinese
Ingredients
1 tablespoon Chinese sweet and sour pickles
2 slices fresh ginger root
1 scallion stalk
1/2 garlic clove
1 tablespoon oil
1/2 cup fish stock
1/3 cup vinegar
2 tablespoons sugar
1/2 teaspoon salt
2 teaspoons cornstarch
2 tablespoons water
1 tablespoon oil
Directions
1. Shred sweet-and-sour pickles. Slice ginger root. Cut scallion stalk in 1/2 inch sections. Crush garlic.
2. Heat oil. Add ginger root, scallion and garlic; stir-fry to brown lightly.
3. Stir in fish stock, vinegar, sugar, salt and shredded pickles to heat through.
4. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken. Blend in remaining oil. Pour sauce over fish and serve.
2. Heat oil. Add ginger root, scallion and garlic; stir-fry to brown lightly.
3. Stir in fish stock, vinegar, sugar, salt and shredded pickles to heat through.
4. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken. Blend in remaining oil. Pour sauce over fish and serve.
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