Sweet and Sour Hot Bean Sauce |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| You can cool and store the sauce in a sealed jar for a week or more. When you are ready to use, heat it through, add the cornflour mixture (or an amount of cornflour appropriate to the amount of sauce you are about to use), stirring to keep smooth until the sauce thickens. | ||||||||||||
| INGREDIENTS: | ||
| 6 large Chinese dried mushrooms | 4 tbsp vegetable oil | 4 dried chillies |
| 1/2 red (bell) pepper, dried | 1 carrot, diced | 2 green chillies, seeded and shredded |
| 3 slices fresh root ginger, finely chopped | 2 large cloves garlic, crushed and chopped | 1/2 tsp salt |
| 5 tbsp light soy sauce | 8 tbsp reduced stock | 6 tbsp zhangjiang vinegar |
| 3 tbsp white granulated sugar | 1 tbsp hot bean paste or chilli sauce | 2 tbsp Shaoxing (rice) wine or medium sherry |
| 1x8 oz can crushed pineapple or pineapple chunks in its own juice, finely chopped | 2 spring onions (scallions), finely chopped | 1 tbsp sesame oil |
| 1 tbsp cornflour (cornstarch) blended with 2 tbsp water | ||
| 1 | Soak the mushrooms in hot water for 30 minutes, remove the hard stalks and slice the caps. Heat the oil in the wok and turn the dried chillies in the oil. Add the rest of the vegetables (except the spring onions) and ginger, garlic and salt. Stir fry together for 1 minute. |
| 2 | Add the soy sauce, stock, vinegar, sugar, hot bean paste and wine. Bring to the boil, stirring constantly. Turn the heat down. Add the pineapple juice. Finally stir in the pineapple and scatter in the spring onions and glaze with sesame oil. Add the cornflour paste just before serving. |