Ginger Sauce

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* Exported from MasterCook *

 

Ginger Sauce

 

Recipe By :Paulette Mitchell

Serving Size : 0 Preparation Time :0:00

Categories : Basics

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 tablespoons rice vinegar

6 tablespoons sugar

3/4 cup plus 1 tablespoon water

2 tablespoons soy sauce

1 tablespoon corn starch

1 tablespoon finely minced gingerroot

 

In a small saucepan, place vinegar, sugar, 3/4 cup water, and soy sauce. Bring

to a boil, reduce heat, and simmer, stirring

occasionally, for 5 minutes.

 

Meanwhile, in a small bowl, combine cornstarch and 1 tablespoon water; stir into

sauce. Cook mixture, stirring until clear and

thickened.

 

Remove pan from heat; stir in ginger.

 

Description:

" This is my favorite sauce for the Vegetable Stir-Fry and for the

Batter-Dipped Tofu appetizer. "

Source:

" The 15-Minute Vegetarian Gourmet "

S(Formatted by):

" KES on 11/6/00 "

Copyright:

" 1987 by Paulette Mitchell/Lazear Productions "

Yield:

" 1 cup "

 

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NOTES : Advance Preparation: May be made up to 2 days in advance and reheated.

 

Hints: Cornstarch and arrowroot give a clear quality to a soup or sauce while

flour makes it opaque. Use slightly less arrowroot

than cornstarch if you are making a substitution.

 

To quickly mince fresh gingerroot, lay a slice of gingerroot flat on a cutting

board, then bang it with the side of a cleaver or

French chef's knife - presto! minced ginger. This method can also be used to

mince fresh garlic.

Nutr. Assoc. : 0 0 0 0 0 630