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Beef
and Broccoli with Garlic Sauce
Chinese Pepper
Steak
Chicken Chow
Mein
General Tso's Chicken
Kung Pao Chicken
Moo Goo Gai Pan
Boiled Pot Stickers
Chinese Fire Pot
Cantonese Roast
Duck
Egg Foo Yung
Egg Rolls
MaPo Tofu
Barbecued Pork Bun
Chinese Barbequed Pork
Chinese
Mustard Sauce
Duck Sauce
Sweet & Sour
Sauce
Deep
Fried Shrimp Balls
Shrimp with Chili and
Garlic Sauce
Szechuan Shrimp
Bok Choy with
Bacon Sauce
Broccoli in Oyster
Sauce
Eggplant
with Hot Garlic Sauce
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Chinese Duck Sauce
1 lb Plums halved and pitted
1 lb Apricots halved and pitted
1 1/4 c Cider vinegar
3/4 c Water
1 c Cider vinegar
1 c Firmly packed brown sugar
1 c White sugar
1/2 c Lemon juice
1/4 c Chopped ginger
1 sm Onion sliced
1 (or more) serrano, seeded
-and chopped
2 sm Garlic cloves sliced
4 ts Salt
1 tb Mustard seed toasted
1 Cinnamon stick
Combine first four ingredients and cook over moderate heat for 5
minutes. Reduce heat and simmer uncovered for 15 minutes.
Combine the second four ingredients and boil for 10 minutes.
Combine the remaining seven ingredients.
Combine the above three sets of ingredients and simmer for 45 minutes.
Remove cinnamon. Puree in food processor. Return to kettle and simmer
until thick. Transfer to sterilized mason jar, cap loosely and let cool.
Tighten caps and let stand in dark at least 2 weeks.
Makes 2 pints.
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