Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ts Ginger, minced 1/2 ts Cornstarch dissolved in
1/8 ts Hot red pepper flakes 2 tb Water
Oil (if necessary) -(omit cornstarch if you
2 c Mung beans sprouts, drained -want a more brothy sauce)
1/3 c Clam juice or fish stock 3 tb Cilantro leaves, minced
1 tb Soy sauce or tamari 2 Scallions, thinly sliced
1 ts Lime juice -trimmed
3/4 ts Honey

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.

Cook's Illustrated October 1995
Submitted By DIANE LAZARUS On 08-24-95

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