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Name: Hot Chilli Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: Seeds; 4 tb Light soy sauce; 3 tb Sugar; 3 tb Vinegar; 1 tb Fermented glutenous rice; Amount of broth; 2 tb Sliced ginger; 1 tb Onions chopped; Cornstarch solution in small; 1 tb Wine; 3 tb Dried chilies, diced; Few huajiao (flower pepper -; Pericarpium zanthoxyli)

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INGREDIENTS

Seeds
THICKENING AGENT
4 tb Light soy sauce
3 tb Sugar
3 tb Vinegar
1 tb Fermented glutenous rice
Amount of broth
2 tb Sliced ginger
1 tb Onions ; chopped
Cornstarch solution in small
1 tb Wine
3 tb Dried chilies, diced
THE SAUCE
THE AROMATICS
Few huajiao (flower pepper -
Pericarpium zanthoxyli)

Servings

INSTRUCTIONS

* Mix the sauce ingredients * In wok brown the huajiao seeds and diced dried chilies. * Add chopped onion and sliced ginger * Add the mixed sauce ingredients * Thicken to correct consistency with the cornstarch and broth solution OrientalFood.com Recipe Format by Dave Drum - 20 March 99 FROM: Uncle Dirty Daves Kitchen Posted to CHILE-HEADS DIGEST by Dave Drum on Mar 20, 1999

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Nutrition

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Serving Size: 1 Serving (276g)
Recipe Makes: 1 Servings

Calories: 521
Calories from Fat: 1 (0%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 4267.6mg		147 %
Potassium 262.1mg		7 %
Total Carbohydrate 124.7g		37 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 123.5g
Protein 6.7g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 521

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