Fragrant Ginger-hot Pepper Sauce
No ratings yet
Ingredients 8 ingredients
- 1 tb Vegetable oil
- 1/4 c Minced green onions
- 2 Garlic cloves, minced
- 2 ts Crushed red pepper
- 1/4 c Gingerroot, peeled & minced
- 1/4 c Chopped fresh cilantro
- 2 1/2 tb Water
- 1/2 ts Salt
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Heat vegetable oil in a small skillet over medium heat. Add minced gingerroot, red pepper, salt and garlic; saute 2 minutes. Remove from heat; spoon into a small bowl and stir in remeaining ingredients.
- Reprinted from Cooking Light magazine, March 1996 issue p.106
Plating
Cookware for this recipe
-
Frying pan
-
Mixing bowl
-
Chef's knife
-
Cutting board
-
Vegetable peeler
-
Wooden spoon