Ginger sauce

Name: Ginger sauce
Cuisine: China
Ingredients: 1 jar sweet pickled ginger, strained and minced; 4 Chinese dried black mushrooms, reconstituted in a little warm water for 30 minutes, stalks discarded, then finely chopped; 4 Chinese dried black mushrooms, reconstituted in a little warm water for 30 minutes, stalks discarded, then finely chopped; 2 or 3 red chillies, very finely chopped (deseeded if you like); 2 or 3 spring onions, trimmed and very finely chopped; 120 ml/4 fl oz white rice vinegar; a couple of dashes of light soy sauce; 175 ml/6 fl oz water; 100 g/3½ oz caster sugar; 1 teaspoon cornflour mixed with a little cold water to the consistency of single cream; 1 teaspoon cornflour mixed with a little cold water to the consistency of single cream; 1 teaspoon cornflour mixed with a little cold water to the consistency of single cream

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

1 jar sweet pickled ginger, strained and minced
4 Chinese dried black mushrooms, reconstituted in a little warm water for 30 minutes, stalks discarded, then finely chopped

Asia
China
Sauce
Vegan

Method

Put all the ingredients except the cornflour in a stainless steel saucepan (don’t use an aluminium pan) and simmer for about 5 minutes.
Add the cornflour mixture to the sauce and cook for a further minute, stirring until thickened. Use hot, or cool and pour into a jar, then seal and keep in the fridge for up to 2 weeks.