| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Hunan | Mc, Recipe | 6 | Servings |
INGREDIENTS
| 1 | tb | Bean paste; hot, or chili paste |
| 1 | tb | Minced green onion |
| 1 | tb | Fresh ginger root |
| 1 | tb | Minced garlic -Sweet and Sour— |
| 1/2 | c | Soy sauce |
| 2 | tb | Sugar; or honey |
| 2 | tb | Wine cooler; sherry or sake |
| 1 1/3 | tb | Vinegar; sweet or sherry |
| 1 1/3 | tb | Cornstarch; approximate |
| 1 1/3 | tb | Sesame oil |
| 1/4 | ts | Peppercorn powder; or |
| Ground pepper; assorted |
INSTRUCTIONS
HOT [INTRO - Hunan or Honan is a style of cooking that blend sweet and sour with hot and spicy. Hot and Sour soup is a Hunan dish. The sauce ] Prepare the hot and sweet sour mixtures in separate bowls. Heat 2 tablespoon of oil. Stir fry the "HOT" mix until fragrant. Add the "Sweet and Sour" blend and cook until liquid thickens. Cool and refrigerate if necessary (2 to 3 days). A little goes a long way. Use about 1/3 of the sauce for entrees that serve 2 to 3. Wei-Chuan's Cooking School Cookbook: ISBN 0941676269 (1994 Taiwan). McRecipe on 9/22/97; taste-tested by patH (phannema@wizard.ucr.edu) Hunan sauce is available in jars (Wei-Chuan's label) Recipe by: Chinese Cooking Made Easy by Wei-Chuan (1994) Posted to MC-Recipe Digest V1 #798 by KitPATh <phannema@wizard.ucr.edu> on Sep 22, 1997
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