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From: jav8106@ritvax.isc.rit.edu (Doctor FORTRAN)
Newsgroups: rec.food.recipes
Subject: VEGAN: Doctor FORTRAN's Hot and Spicy Garlic Sauce
Summary: orig. subject: Doctor FORTRAN's Hot and Spicy Garlic Sauce
Keywords: recipe VEGAN
Message-ID: <1991Mar22.182037.5116@mthvax.cs.miami.edu>
Date: 19 Mar 91 22:32:29 GMT
References: <1991Mar16.225819.5686@mthvax.cs.miami.edu>
Reply-To: jav8106@ritvax.isc.rit.edu
Followup-To: rec.food.veg
Organization: Rochester Institute of Technology
Lines: 57
Approved: aem@mthvax.cs.miami.edu


In article <1991Mar16.225819.5686@mthvax.cs.miami.edu>, 
jmf@cs.brown.edu (Justin Ferrari) writes...

 -Last weekend I went to a Chinese restaurant and had "Eggplant in Garlic
 -Sauce" (or something like that).  The sauce was amazing.  It was very
 -spicy, had excellent flavor, and was dark brown.
 - 
 -What kind of sauce is this?  Does anybody have a vegan recipe for it?

DOCTOR FORTRAN's HOT AND SPICY GARLIC SAUCE

This is a recipe for Hunan-style Garlic Sauce adapted for home use. The
key ingredient is so-called Fire Oil, which you can often purchase in
the Chinese section at your Supermarket. There are different varieties:
some are hotter than others, some are flavored with coriander and
other spices, etc. With any of them, keep in mind that a little goes a
long way! You can always add more later if you want more fire.

Ingredients:
 - Meat and / or vegetables to stir-fry (I use shredded Char-Sui pork, 
	water chestnuts, and sliced green bell peppers, but use whatever 
	you want)

 - Hot Seasoned Fire Oil (try 1/4 teaspoon per serving, to start with -- 
	actual amount varies with your taste and the strength of your oil)

 - Unseasoned Oil for Stir-Frying

 - Minced Garlic (one clove per serving) -- jarred, pre-minced is okay, but
	don't use the dry stuff!

 - Water (1 cup per serving) or stock

 - Corn Starch to thicken (~2 teaspoons per serving)

 - Soy Sauce

 - Steamed Rice

Preparation:

Heat pan or wok, add fire oil. Stir-fry meat and / or vegetables, using
additional unseasoned oil if desired. Add minced garlic when the other
ingredients are nearly done, then stir-fry for a few seconds longer.
Mix the water (or stock) and cornstarch together, and add while
stirring wok contents vigorously. Add soy sauce, if desired. Serve over
steamed rice.

Because of the uncertain strength of the oil you use, precise
measurements cannot be given here. Also, you might decide that one clove
of garlic isn't enough -- add more if you like!

If everything works just right, you should get three distinct flavors,
in succession, when tasting this dish. First, you should taste the hot
flavor of the oil, quickly followed by the garlic flavor. Finally, you
will have the taste of the meat and / or vegetables.