Name: Asian sauces – Szechuan Sauce, Hoisin Sauce and Peanut Sauce
Ingredients: 2 tbsp Sherry; 5 ½ tbsp minced ginger; 2 garlic cloves, minced; ½ tsp dry red pepper; ½ cup chicken broth; 2 tsp cornstarch; 5 ½ tsp soy sauce; 1 tbsp asian chili garlic sauce; 1 tsp sugar; 4 tbsp soy sauce; 2 tbsp peanut butter; 1 tbsp honey or molasses; 2 tsp white vinegar; ⅛ tsp garlic powder; 2 tsp sesame oil; ⅛ tsp pepper; 1 cup hoisin sauce; ½ cup water; ¼ cup rice wine vinegar; ⅓ cup pureed onion; 1 tbsp ground chili paste; 1 tbsp chopped roasted peanuts

This recipe is from someone I met somewhere down the line called 'Mildred'. They are nice with rice noodles, tofu, stir-fried veggies or eggs. Please note that this is not a photo of sauces, but it is a beautiful asian lady in a pink field. Maybe her name is Mildred.

Yields1 Serving

Szechuan Sauce

2 tbsp Sherry

5 ½ tbsp minced ginger

2 garlic cloves, minced

½ tsp dry red pepper

½ cup chicken broth

2 tsp cornstarch

5 ½ tsp soy sauce

1 tbsp asian chili garlic sauce

1 tsp sugar

Hoisin Sauce

4 tbsp soy sauce

2 tbsp peanut butter

1 tbsp honey or molasses

2 tsp white vinegar

⅛ tsp garlic powder

2 tsp sesame oil

⅛ tsp pepper

Peanut Sauce

1 cup hoisin sauce

½ cup water

¼ cup rice wine vinegar

⅓ cup pureed onion

1 tbsp ground chili paste

1 tbsp chopped roasted peanuts

Mix together

CategoryAsian, international, sauces & accompaniments

Ingredients