Yield: 6 Servings
|½ teaspoon||Bean sauce (found in Chinese groceries)|
|2 drops||Hot oil|
|3 drops||Sesame oil|
|1 teaspoon||Sugar; rounded|
|\N \N||Chopped garlic to taste|
|\N \N||Chopped ginger to taste|
|\N \N||Dry sherry to taste|
|\N \N||Salt & pepper to taste|
Combine all ingredients and mix well. Note: To make hot oil, place a handful of dried red peppers in a bowl. Pour hot oil over & let sit. This will keep for several weeks. When needed, use the oil & not the peppers.
Garlic, ginger & dry sherry are, to Chinese, what salt & pepper are to Americans. Add them, whenever!
YORK ROAD; BALTIMORE
TO BE USED IN MING SHRIMP
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .