| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Chinese, Sauces |
1 |
Servings |
INGREDIENTS
| 5 |
|
Anaheim Chilies, seeded cut |
|
|
in 1/2" rounds |
| 2 |
|
Yellow wax chilis, tipped |
|
|
cut in 1/2" rounds |
| 2 |
|
Garlic cloves |
| 3/4 |
c |
Pickled Ginger Juice, from |
|
|
CM Pickled Ginger |
| 2 |
T |
White vinegar |
| 2 |
T |
Corn oil, or peanut oil |
| 1 1/2 |
c |
Cilantro, fresh leaves and |
|
|
stems packed |
|
|
Sea salt, or kosher salt |
|
|
if needed |
|
|
Fresno chilis, cut in rings |
|
|
for garnish optional |
INSTRUCTIONS
Makes about 1 1/2 cups. Process the chilis and garlic in a food
processor until nearly smooth. With the machine running add the ginger
juice and vinegar, then add the oil in a thin stream and process until
emulsified. If using the sauce at once, add the cilantro and process
until smooth. If working in advance, leave out the cilantro; mince and
add it just before serving. Taste and season with salt if needed. When
serving, garnish the sauce bowls with thin rings of fresh red chilis
for color and heat, if desired. Store, refrigerated, in a clean
container. The sauce will lose its bright color, but will be tasty for
1 to 2 days. Serve with: springrolls, fried won-ton, grilled or wok
seared fish and poultry, cured beef, lamb and pork or cold poached
chicken breast. NOTE: See recipe for China Moon Pickled Ginger
Source: China Moon Restaurant, San Francisco, Ca., by Barbara Tropp
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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