| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | Sauce | 4 | Servings |
INGREDIENTS
| 1 | t | Brown bean sauce |
| 1 | Clove garlic | |
| 1/2 | c | Stock |
| 1 1/2 | t | Salt |
| 2 | T | Sugar |
| 1 | T | Soy sauce |
| 1 | T | Sherry |
| 1/2 | t | Five spices |
| 1/2 | t | Red food coloring |
INSTRUCTIONS
Mash brown beans to a paste; mince garlic. Then combine in a saucepan with stock, salt, sugar and soy sauce. Slowly heat, stirring, but do not boil. Remove pan from heat. Then stir in sherry, Five Spices and food coloring, mixing well to blend. Add mixture to pork strips and let stand 2 to 3 hours, turning frequently. Then roast. VARIATION: For the food coloring, substitute enough tomato sauce to add color or the liquid from maraschino cherries. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 44
Calories From Fat: 3
Total Fat: <1g
Cholesterol: <1mg
Sodium: 1048.7mg
Potassium: 48.8mg
Carbohydrates: 8.4g
Fiber: <1g
Sugar: 6.8g
Protein: 1g