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Title: Five Willow Sauce #3
Yield: 4 Servings

Ingredients

      1 tb chinese sweet-and-sour
           -pickles
      2 sl fresh ginger root
      1    scallion stalk
    1/2    clove garlic
      1 tb oil
    1/2 c  fish stock
    1/3 c  vinegar
      2 tb sugar
    1/2 ts salt
      2 ts cornstarch
      2 tb water
      1 tb oil

Instructions

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.

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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