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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 1 |
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Here is the sauce to go with the crab. Ingredients:
1/2 c peach or apricot preserves |
1/4 c white vinegar |
1 tb grated ginger |
1/3 c finely chopped scallions |
Directions:
1. Combine the preserves, vinegar & ginger & heat to a simmer.
2. Simmer gently, stirring occasionally, for 5 minutes.
3. Remove from the heat & stir in the chopped scallions.
4. Will keep refrigerated for 2 weeks or so.
5. Sundays at Moosewood Restaurant Cookbook
6. =========================================
7. Duck sauce is an orange and sticky Chinese condiment primarily made from plums and apricots, although other fruits can be used for your own variation. Actually, it's mistakenly called duck sauce, as it is actually plum sauce. You see, when Chinese food was becoming westernized, plum sauce was used for the Chinese dish Peking duck instead of hoisin sauce, and hence it became known as duck sauce.
8. The plums and apricots give duck sauce it's orange hue and are overwhelmingly the most prevelant ingredients in the traditional recipe. It's sweet taste is the perfect compliment to many Chinese appitizers such as spring rolls and egg rolls.
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