Spicy Hunan Sauce (Wei-Chuan)

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

Ingredients: 

------------------------------------HOT------------------------------------
      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)
  
  Recipe by: Chinese Cooking Made Easy by Wei-Chuan (1994)
  
  Posted to MC-Recipe Digest V1 #798 by KitPATh  on
  Sep 22, 1997