Try this Five Willow Sauce #3 recipe, or contribute your own.
Suggest a better description1. 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. From
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Serving Size: 1 Serving (70g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 128 | ||
Calories from Fat: 43 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.8g | 6 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0.3mg | 0 % | |
Sodium 47.2mg | 2 % | |
Potassium 75.9mg | 2 % | |
Total Carbohydrate 21.1g | 6 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 20.7g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 128
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