Spicy hunan sauce (wei-chuan)

6 Servings

Ingredients

Quantity Ingredient
1 tablespoon Bean paste; hot, or chili paste
1 tablespoon Minced green onion
1 tablespoon Fresh ginger root
1 tablespoon Minced garlic -Sweet and Sour---
½ cup Soy sauce
2 tablespoons Sugar; or honey
2 tablespoons Wine cooler; sherry or sake
1⅓ tablespoon Vinegar; sweet or sherry
1⅓ tablespoon Cornstarch; approximate
1⅓ tablespoon Sesame oil
¼ teaspoon Peppercorn powder; or
Ground pepper; assorted

Directions

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 ⅓ 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@...) 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@...> on Sep 22, 1997

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