| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Sauce | 10 | Servings |
INGREDIENTS
| 1 | Jar (7-oz) plum sauce | |
| 3 | tb | Rice wine vinegar |
| 1 1/2 | ts | Prepared horseradish |
| 1 1/2 | ts | Chili oil |
| 1/2 | ts | Paprika |
| 1 | pn | Each ground cinnamon & five-spice powder |
| 1 | tb | Sesame oil |
| 1 | Jar (7-oz) hoisin sauce | |
| 1 1/2 | c | Duck or chicken stock or canned chicken broth |
INSTRUCTIONS
In heave 2-3 quart saucepan over medium heat bring plum sauce to a boil. Reduce by 2/3 until it begins to caramelize. Whisk in rice vinegar, add horseradish, chili oil, paprika, cinnamon and 5-spice powder. Boil 1 minute, whisking constantly. Add sesame oil and hoisin sauce. Return to boil and allow mixture to reduce slightly. Add duck or chicken stock. Return to boil and cook 5 minutes, whisking occasionally. Stir in lime juice, return to a boil and remove from heat. Use immediately. Makes 2-1/2 cups sauce. STARS & STRIPES, 6 DEC 92 FROM 'SALADS' BY LEONARD SCHWARTZ Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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