| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Hunan |
Mc, Recipe |
6 |
Servings |
INGREDIENTS
|
|
tb Bean paste, hot or chili |
|
|
tb Minced green onion |
|
|
tb Fresh ginger root |
|
|
tb Minced garlic |
| 1 |
|
c Soy sauce |
|
|
tb Sugar, or honey |
|
|
tb Wine cooler, sherry or sake |
| 1 |
|
tb Vinegar, sweet or sherry |
| 1 |
|
tb Cornstarch, approximate |
| 1 |
|
tb Sesame oil |
| 1 |
|
ts Peppercorn powder, or |
INSTRUCTIONS
~---------------------HOT--------------------------- : --
paste : -- Sweet and Sour--- : Ground pepper;
assorted [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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