basics (sauces)
Ginger Sauce
15ml / 1 tbsp grated root ginger
30ml / 2 tbsp light soy sauce
15ml / 1 tbsp chinese wine or dry sherry
5ml / 1tsp sugar
5ml / 1tsp cornflour
30ml / 2 tbsp water
15ml / 1 tbsp oil
In a saucepan heat the oil and gently fry the ginger for 1-2
minutes.
Mix together the soy sauce, wine and sugar, seperately blend the cornflour
and 30ml / 2 tbsp water, and add to the wine mixture.
Pour into the saucepan and bring to the boil, reduce the heat and simmer
for 3-4 minutes, stirring continously, until the sauce has thickened.
Strain through a sieve.