| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Sauces, Chinese |
1 |
Servings |
INGREDIENTS
| 5 |
|
Anaheim Chilies; seeded, cut in 1/2" rounds |
| 2 |
|
Yellow wax chilis; tipped, cut in 1/2" rounds |
| 2 |
lg |
Garlic cloves |
| 3/4 |
c |
Pickled Ginger Juice; from CM Pickled Ginger |
| 2 |
tb |
White vinegar |
| 2 |
tb |
Corn oil; or peanut oil |
| 1 1/2 |
c |
Cilantro; fresh, leaves and stems, packed |
|
|
Sea salt; or kosher salt, if needed |
|
|
Fresno chilis; cut in rings for garnish, optional |
INSTRUCTIONS
BARB DAY
Makes about 1 1/2 cups.
Process the chilis and garlic in a food processor until nearly smooth.
With the machine running add the ginger juice and vinegar, then add the oil
in a thin stream and process until emulsified. If using the sauce at once,
add the cilantro and process until smooth. If working in advance, leave out
the cilantro; mince and add it just before serving. Taste and season with
salt if needed.
When serving, garnish the sauce bowls with thin rings of fresh red
chilis for color and heat, if desired.
Store, refrigerated, in a clean container. The sauce will lose its
bright color, but will be tasty for 1 to 2 days.
Serve with: springrolls, fried won-ton, grilled or wok seared fish and
poultry, cured beef, lamb and pork or cold poached chicken breast.
NOTE: See recipe for China Moon Pickled Ginger
Source: China Moon Restaurant, San Francisco, Ca., by Barbara Tropp
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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