| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Sauce |
4 |
Servings |
INGREDIENTS
| 3/4 |
c |
Prepared barbecue sauce |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Peanut oil |
| 1 |
tb |
Rice-wine vinegar |
| 1/2 |
ts |
Garlic; finely minced |
| 1/2 |
ts |
Anise seeds; freshly ground |
| 1/2 |
ts |
Ginger; ground |
INSTRUCTIONS
Date: Tue, 12 Mar 96 6:01:52 EST
submitted by: davidg@clam.rutgers.edu
In a small saucepan, mix together all of the ingredients. Simmer gently
for 5 minutes. Remove from the heat and allow cool to room temperature.
Serve with Rich Davis' Chinese-Style Pork Tenderloin (see recipe --
BBQ-USA.008), barbecued ribs, or chicken. Make a double batch and store in
the refrigerator for up to 3 weeks. Makes 1 cup. Per ounce: 53 calories, 2
gm fat, no cholesterol
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 12 MARCH 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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