Serves: 5
Total Calories: 30
1. Shred green pepper, carrots, tomatoes and sweet pickles.
2. Bring water to a boil. Stir in sugar and vinegar to dissolve.
3. Meanwhile blend cornstarch, sherry and remaining cold water to a paste then stir in to thicken.
4. Add shredded vegetables and simmer 3 minutes, stirring occasionally. Pour over fish and serve.
VARIATION:
* Omit steps 2 and 3. Instead, combine in a saucepan 1 cup water, 1 tablespoon cornstarch, 2 tablespoons sugar, 2 tablespoons soy sauce and 2 tablespoons vinegar. Bring to a boil and cook, stirring, over medium heat until the sauce thickens. Then add the vegetables and simmer as in step 4.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Five Willow Sauce I recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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