Serves: 5
Total Calories: 79
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.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Five Willow Sauce III recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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