| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Oriental, Chiles, Condiments | 1 | Servings | |
INGREDIENTS
| 4 | tb | Light soy sauce |
| 3 | tb | Vinegar |
| 3 | tb | Sugar |
| 1 | tb | Wine |
| 1 | tb | Fermented glutenous rice |
| Few huajiao (flower pepper – | ||
| Pericarpium zanthoxyli) | ||
| Seeds | ||
| 3 | tb | Dried chilies, diced |
| 1 | tb | Chopped onion |
| 2 | tb | Sliced ginger |
| Cornstarch solution in small | ||
| Amount of broth |
INSTRUCTIONS
THE SAUCE THE AROMATICS THICKENING AGENT * Mix the sauce ingredients * In wok brown the huajiao seeds and diced dried chilies. * Add chopped onion and sliced ginger * Add the mixed sauce ingredients * Thicken to correct consistency with the cornstarch and broth solution OrientalFood.com Recipe Format by Dave Drum - 20 March 99 FROM: Uncle Dirty Dave's Kitchen Posted to CHILE-HEADS DIGEST by Dave Drum <xrated@cityscape.net> on Mar 20, 1999
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