| 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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