Yield: 4 Servings
|¾ cup||Prepared barbecue sauce|
|2 tablespoons||Soy sauce|
|1 tablespoon||Peanut oil|
|1 tablespoon||Rice-wine vinegar|
|½ teaspoon||Garlic; finely minced|
|½ teaspoon||Anise seeds; freshly ground|
|½ teaspoon||Ginger; ground|
Date: Tue, 12 Mar 96 6:01:52 EST submitted by: davidg@...
In a small saucepan, mix together all of the ingredients. Simmer gently for 5 minutes. Remove from the heat and allow cool to room temperature.
Serve with Rich Davis' Chinese-Style Pork Tenderloin (see recipe -- BBQ-USA.008), barbecued ribs, or chicken. Make a double batch and store in the refrigerator for up to 3 weeks. Makes 1 cup. Per ounce: 53 calories, 2 gm fat, no cholesterol
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RECIPE ARCHIVE - 12 MARCH 1996
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