| 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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