| 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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