| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Condiments, Dip, Mc-recipe |
96 |
Servings |
INGREDIENTS
| 3 |
tb |
Sugar |
| 1 1/2 |
tb |
Potato starch |
| 1 1/2 |
tb |
Hoisin sauce |
| 4 |
ts |
Oyster sauce |
| 2 |
ts |
Chile garlic sauce |
| 1 |
ts |
Black soy sauce |
| 4 |
ts |
Sesame oil |
| 2 |
ts |
Peanut oil |
| 1 |
tb |
Minced garlic |
| 2 |
ts |
Grated gingerroot; peeled |
| 2/3 |
c |
Sliced green onions |
| 3 |
tb |
Fermented black beans; soaked in cold water, 15 minutes and drained |
| 2/3 |
c |
Clam broth |
|
|
Water |
INSTRUCTIONS
Combine sugar, potato starch, hoisin sauce, oyster sauce, chile sauce with
garlic and black soy sauce in large bowl and stir until smooth.
Heat sesame oil and peanut oil in medium saucepan over medium heat. Add
garlic and ginger and saute, stirring, until light golden in color, 1 to 2
minutes. Add green onions and beans and saute, stirring, until onions just
start to brown, about 5 minutes. Add clam broth and hoisin sauce mixture
and simmer, whisking frequently, until thick and glossy, about 5 minutes.
Add water to make 2 cups.
MAKES 2 cups. Each 1-teaspoon serving: 7 calories; 70 mg sodium; 0
cholesterol; 0 fat; 1 gram carbohydrates; 0 protein; 0.02 gram fiber.
>from "Big Dippers," Los Angeles Times; 97-Nov-28 >kitPATh 98-Feb
>mc-recipe
Notes: Use as a cocktail sauce for seafood; Possible dipping sauce for some
appetizers, such as eggrolls.
Recipe by: Barbara Figueroa, executive chef at Ivars, Seattle
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 01,
1998
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