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