Stir together
orange zest, orange juice, sherry, fish sauce and cornstarch
in another small bowl
Heat oil in a medium skillet over
medium heat
Cook the garlic mixture for 2 minutes,
stirring constantly
Add the orange juice mixture and bring
to a boil, stirring constantly
Stir in the mint and cilantro.
Yield: 1 cup
SUGGESTED USE: Serve this sauce over chicken or shrimp
which has been cooked with Thai Curry Paste (page 145) or
other spicy rub.
