1 1/2 tsp. lemon or lime juice
1 1/2 tsp. cornstarch
1 Tbs. rice wine or sherry
Heat the sesame oil in a small saucepan. Add the ginger and garlic and
stir-fry 15-30 second over medium heat to bring out the flavor. Add the
chicken broth, soy sauce, brown sugar, Tabasco, salt, pepper, and lemon
juice. Bring just to a boil, stirring. Dissolve the cornstarch in the wine and whisk into the sauce. Heat until sauce thickens and reaches a full boil. Simmer for 30 seconds. Remove from the heat and set aside.
SWEET & SOUR SAUCE
3/4 cup water
3/4 cup brown sugar
1/2 cup cider vinegar
3 Tbs. cornstarch
2 Tbs. soy sauce
1/4 cup water
Bring 3/4 cup water to boil.
Stir in Sugar and cook another minute to dissolve.
Add vinegar, cook one more minute.
Meanwhile blend cornstarch, soy sauce, and remaining cold water to form
a paste. Then stir in to thicken.
One variation is to add 2 Heaping teaspoons ketchup.
Some slivered water chestnuts
1/2 green pepper cut into thin strips.
TERIYAKI SAUCE
1/3 cup (85 ml) brown sugar
2 tsp (10 ml) garlic powder
1 tsp (5 ml) ground ginger
2 cups (500 ml) tomato ketchup
1/2 cup (125 ml) soy sauce
1/3 cup (85 ml) cider vinegar
1½ tbsp (20 ml) Worcestershire sauce
Combine dry ingredients in a bowl, or blender. Add liquids and mix very well.
Transfer to a tightly sealed jar and refrigerate for at least four hours - overnight is best.
Stir well before using.
CHINESE PLUM SAUCE
3 lbs plums
2 lbs peach
3 sweet red peppers, diced
4 lg cloves garlic, minced
1 onion, minced
4 cups cider vinegar
1 1/2 cups water
1/2 cups cooking sherry
1 tsp soy sauce
1 1/2 cup white sugar
1 1/2 cup packed light brown sugar
1 Tbsp ground ginger
1 Tbsp pickling salt
1 Tbsp dry mustard powder
1 tsp cayenne pepper
1 tsp cinnamon
1 tsp cardamom
Steam blanch the plums and peaches for 2 minutes, doing only 1 pound
at a time. Skin and remove the pits. In a large kettle, combine all
the ingredients. Bring them to a boil and then simmer until the fruit
falls apart and the syrup is quite thick, about 1 1/2 to 2 hours,
stirring frequently to avoid scorching.
Ladle into hot 1/2-pint jars leaving 1/2 inch head-space, and then seal
and process in a boiling water bath for 10 minutes. Remove the jars
from the bath, cool, and store.
Please don't forget
Your Fortune Cookie for this evening.
Back to the Willow Cafe Main Page