Serves: 5
Total Calories: 106
1. Peel and seed cucumber cut in strips. Also cut carrot and sweet pickle in strips. Mince onions and ginger root. Crush garlic.
2. Combine vegetables with vinegar, water, sugar and salt. Let stand 1 hour, turning occasionally.
3. Drain vegetables. Combine their marinade with cornstarch and soy sauce, blending well.
4. Heat oil. Brown garlic lightly. Add marinade mixture and cook, stirring, over medium heat until sauce thickens and is smooth. Discard garlic.
5. Add marinated vegetables, stirring only to heat through. Pour over fish and serve.
NOTE: This sauce can be used also with deep-fried spareribs. Arrange cooked ribs on top of the drained vegetables then pour the sauce over.
VARIATIONS:
* For the cucumber and the carrot, substitute green pepper and tomato.
* For the soy sauce, substitute 1 tablespoon hoisin sauce.
* In step 3, arrange the drained vegetables over the fish. After step 4, pour the thickened sauce over. Next, heat 2 more tablespoons of oil to smoking then pour over all and serve.
* Omit all the vegetables. Combine 2 tablespoons cornstarch, 1/2 cup sugar, 1/3 cup cider vinegar and 1/4 teaspoon ginger juice. Add in step 4 after the garlic has browned and cook, stirring, to thicken. Then pour over the fish and serve.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Five Willow Sauce II recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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