Braden Family Cookbook

Chuck Braden

Recipe Index

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PEPPER, GINGER AND SCALLION SAUCE    M. Tsai

Peanut oil

¼ cup minced ginger

¾ cup minced red bell peppers

¾ cup chopped green onions

2 cups chicken stock

Juice of ½ lemon

Juice of 1 orange

2 TBSP chilled unsalted butter cut into small pieces

Salt and pepper to taste

In a small sauce pan sauté ginger with a little oil for 2 minutes.  Add peppers and green onions, stock and juices.  Bring to a boil and reduce by 20%.  Whisk in butter and add salt and pepper to taste.