Ginger Garlic Sauce for Stir-fry Veggies - Spicy Ginger Garlic Sauce

• 2 tbsp (30 ml) shallots, sliced thin
• 1 2 inch piece ginger, peeled and sliced
• 2 cloves garlic, slice thin
• 1/4 cup (60 ml) red bell pepper, coarsely chopped
• 1 tbsp (15 ml) peanut oil
• 1/4 tsp (1 ml). curry powder
• 1/2 fresh lime, juice only
• 1/2 cup (125 ml) apple juice or Chinese sherry
• 1 tbsp (15 ml) red chili paste
• 1-1/2 oz (42 grm). demi-glace
• 1/2 cup (125 ml) white vinegar
• 1/4 cup (60 ml) sugar
• 1 tbsp (15 ml) soy sauce

1. In a non-reactive or stainless steel sauce pan, saute shallots, ginger, garlic, and bell peppers in peanut oil for 1-2 minutes or until shallots are translucent.
2. Add curry powder and cook briefly.
3. Add lime juice and apple juice or sherry and reduce by half.
4. Add demi-glace, chili paste, vinegar and sugar.
5. Bring to a boil and stir until demi-glace is dissolved and sauce is at the desired consistency.
6. Add soy sauce, then strain and serve over vegetable, chicken, or fish.

shallots, ginger, garlic, red bell pepper, peanut oil, curry powder, fresh lime, apple juice, red chili paste, demiglace, white vinegar, sugar, soy sauce

Taken from online-cookbook.com/goto/cook/rpage/0018E1 (may not work)