Recipe by Peter Evans from FISH
200 g pearl meat sliced as thinly as possible
75 ml palm or rice wine vinegar
1 tablespoon palm or white Sugar
100 ml Water
75 ml light soy sauce
1 teaspoon finely diced Garlic
1 teaspoon finely diced Ginger
0.5 tablespoon chopped green spring onion
Mix all the ingredients together and let marinate for 2 hours.
Drain and serve with wasabi paste.
Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Colleen's Pearl Meat with ginger & soy.
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