Carol L. Cain
Ginger Sauce
from Gary Lee's Chinese Vegetarian Cookbook Clove of garlic, mashed 3 slices ginger root--size of a quarter (I always chop it instead) Stalk of celery--peel off tough outer layer and use the leaves 1/2 bell pepper 1/2 firm tomato 1 small onion 2 Tbsp catsup 2 Tbsp soy sauce 1 tsp sugar 1 cup water or broth 1 tsp sesame oil 1 Tbsp cornstarch mixed with 3 Tbsp water Put 3 Tbsp oil in a wok. When hot, add garlic & ginger and cook for 5 seconds to bring out their flavors. Add the rest of the ingredients (except cornstarch) and cood for 5 minutes at the boiling state. Thicken with cornstarch and serve.