| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Sauce |
4 |
Servings |
INGREDIENTS
| 1 |
ts |
Brown bean sauce |
| 1 |
|
Clove garlic |
| 1/2 |
c |
Stock |
| 1 1/2 |
ts |
Salt |
| 2 |
tb |
Sugar |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Sherry |
| 1/2 |
ts |
Five spices |
| 1/2 |
ts |
Red food coloring |
INSTRUCTIONS
1. 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.
2. 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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