| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Hunan | Mc, Recipe | 6 | Servings |
INGREDIENTS
| tb Bean paste, hot or chili | ||
| tb Minced green onion | ||
| tb Fresh ginger root | ||
| tb Minced garlic | ||
| 1 | c Soy sauce | |
| tb Sugar, or honey | ||
| tb Wine cooler, sherry or sake | ||
| 1 | tb Vinegar, sweet or sherry | |
| 1 | tb Cornstarch, approximate | |
| 1 | tb Sesame oil | |
| 1 | ts Peppercorn powder, or |
INSTRUCTIONS
~---------------------HOT--------------------------- : -- paste : -- Sweet and Sour--- : Ground pepper; assorted [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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