Recipe - Fragrant Ginger-Hot Pepper Sauce

1 tablespoon Vegetable oil
One fourth cup Gingerroot, peeled & minced
2 teaspoon Crushed red pepper
One half teaspoon Salt
2 Garlic cloves, minced
One fourth cup Chopped fresh cilantro
One fourth cup Minced green onions
2 One half tablespoon Water

Heat vegetable oil in a small skillet over medium heat. Add minced
gingerroot, red pepper, salt and garlic; saute 2 minutes. Remove from heat;
spoon into a small bowl and stir in remeaining ingredients.

Reprinted from Cooking Light magazine, March 1996 issue p.106

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini