Title: Spicy Hunan Sauce (Wei-Chuan)
Categories: Recipe
Yield: 6 Servings

		; h o T,
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

[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)

Posted to MM-Recipes Digest V4 #4 by and To: boxes, and you MUST already have established a connection with on Sep 18, 1997

Recipe by: Chinese Cooking Made Easy by Wei-Chuan (1994)

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