Mung Bean Sauce With Ginger, Cilantro And Soy Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 tsp: Ginger, minced
1/2 tsp: Cornstarch dissolved in,
1/8 tsp: Hot red pepper flakes,
2 tbsp: Water,
Oil, if necessary
-, (omit cornstarch if you
2 cup: Mung beans sprouts, drained
-want a more brothy sauce),
1/3 cup: Clam juice or fish stock,
3 tbsp: Cilantro leaves, minced
1 tbsp: Soy sauce or tamari,
2: Scallions, thinly sliced
1 tsp: Lime juice,
-trimmed,
3/4 tsp: Honey,
Directions:
Quick Pan Sauce for Sauted Fish
Add ginger and red pepper to warm pan once fish has been sauted and
removed, adding a bit of oil if pan is too dry. Saut over medium heat
until fragrant, about 30 seconds. Increase heat to high and add
sprouts to pan; toss over high heat until slightly wilted, about 1
minute. Add clam juice, soy sauce, lime juice, and honey; bring to
boil. Add dissolved cornstarch; return to boil to thicken. Stir in
cilantro and scallions. Spoon over fish and serve.
Cooks Illustrated October 1995
Submitted By DIANE LAZARUS On 08-24-95
Source from luhu.jp
Add ginger and red pepper to warm pan once fish has been sauted and
removed, adding a bit of oil if pan is too dry. Saut over medium heat
until fragrant, about 30 seconds. Increase heat to high and add
sprouts to pan; toss over high heat until slightly wilted, about 1
minute. Add clam juice, soy sauce, lime juice, and honey; bring to
boil. Add dissolved cornstarch; return to boil to thicken. Stir in
cilantro and scallions. Spoon over fish and serve.
Cooks Illustrated October 1995
Submitted By DIANE LAZARUS On 08-24-95
Source from luhu.jp
Tags
Salsa/sauce