from:Susanna Foo Chinese Cuisine makes about 4 cups Soak the chili peppers in hot water to cover for about 30 minutes or unti soft, when soft drain and puree and set aside. (I keep the water to add to broth) Heat the oil in a large skillet. Add the onion and cook over high heat until soft and golden. Add the jalapeno peppers and the Sichuan peppercorns, and cook for 1-2 minutes. Add the wine and the pureed chiles, and boil for about 5 minutes or until the wine is almost evaporated. Add the remaining ingredients. Reduce the heat to low and simmer, uncovered , for about 30 minutes or until reduced by about half. Strain the sauce and keep warm. Any remaining sauce can be stored in the fridge for 1 week or frozen for up to 3 months. Posted to Recipe Archive - 10 November 96 Date: Sun, 10 Nov 96 12:23:20 EST submitted by: LeiG@aol.com
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|Serving Size: 1 Serving (3344g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3338 (81%)|
|Amt Per Serving||% DV|
|Total Fat 370.8g||494 %|
|Saturated Fat 36.3g||182 %|
|Monounsaturated Fat 213.5g|
|Polyunsanturated Fat 104g|
|Cholesterol 86.4mg||27 %|
|Sodium 4125.8mg||142 %|
|Potassium 3241.2mg||85 %|
|Total Carbohydrate 126.5g||37 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 123.5g|
|Protein 74.2g||106 %|
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Calories per serving: 4128
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