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Grains Hunan Mc, Recipe 6 Servings

INGREDIENTS

1 tb Bean paste; hot, or chili paste
1 tb Minced green onion
1 tb Fresh ginger root
1 tb Minced garlic -Sweet and Sour—
1/2 c Soy sauce
2 tb Sugar; or honey
2 tb Wine cooler; sherry or sake
1 1/3 tb Vinegar; sweet or sherry
1 1/3 tb Cornstarch; approximate
1 1/3 tb Sesame oil
1/4 ts Peppercorn powder; or
Ground pepper; assorted

INSTRUCTIONS

HOT
[INTRO - Hunan or Honan is a style of cooking that blend sweet and sour
with hot and spicy. Hot and Sour soup is a Hunan dish. The sauce ]
Prepare the hot and sweet sour mixtures in separate bowls.
Heat 2 tablespoon of oil. Stir fry the "HOT" mix until fragrant. Add the
"Sweet and Sour" blend and cook until liquid thickens.
Cool and refrigerate if necessary (2 to 3 days). A little goes a long way.
Use about 1/3 of the sauce for entrees that serve 2 to 3.
Wei-Chuan's Cooking School Cookbook: ISBN 0941676269 (1994 Taiwan).
McRecipe on 9/22/97; taste-tested by patH (phannema@wizard.ucr.edu) Hunan
sauce is available in jars (Wei-Chuan's label)
Recipe by: Chinese Cooking Made Easy by Wei-Chuan (1994)
Posted to MC-Recipe Digest V1 #798 by KitPATh <phannema@wizard.ucr.edu> on
Sep 22, 1997

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