Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Spinach leaves -- firmly
Packed
1 ts Grated orange peel
1/4 c Fresh mint leaves
1/2 c Fresh cilantro leaves
12 lg Fresh basil leaves
2 Green onions -- chopped
2 tb Dry sherry
2 tb White vinegar
2 tb Dark sesame oil
1 tb Soy sauce
2 ts Hoisin sauce
2 ts Sugar
1/2 ts Chili sauce -- Asian
1/2 ts Salt

Place ingredients in a blender or food processor container. Blend
until pureed. Refrigerate.

Uses: Make "Jade Rice". Serve grilled meats and fish on a puddle of
this sauce. Add to pasta. Serve as a dip for crudites or melon
pieces.

Recipe By : Hugh Carpenter and Teri Sandison (1994: Fusion
Cookbook)

From: Date:

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