Recipe By : By: DAN BOWE, Special to The SF Chronicle
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons peanut or vegetable oil
1 small red onion -- minced
4 garlic cloves -- minced
1 1/2 teaspoons minced ginger
1 1/2 tablespoons lite soy sauce
1/4 cup fresh lime juice
1 1/2 cups fresh orange juice
1 teaspoon minced orange zest
3 tablespoons brown sugar
1/2 tablespoon prepared mustard
1/4 teaspoon liquid from canned chipotles en adobo
2 teaspoons Chinese black beans with garlic
1/4 teaspoon Chinese five-spice powder
2 tablespoons minced cilantro
1/8 teaspoon salt
1/8 teaspoon ground black pepper
INSTRUCTIONS: Heat oil in medium saucepan. Add onion and saute until soft and
pale red. Add minced garlic and ginger and saute 5 minutes. Add soy sauce,
lime juice, orange juice and zest, sugar, mustard, chipotle, black beans and
five-spice powder. Simmer 15 to 20 minutes. Remove from heat and let cool to
room temperature. Stir in cilantro and salt and pepper.
Pour into a glass jar with a tight-fitting lid. Will keep up to 2 weeks in the
refrigerator. Yields 2 cups.
PER TABLESPOON: 16 calories, 0 g protein, 3 g carbohydrate, 0 g fat (0 g
saturated), 0 mg cholesterol, 72 mg sodium, 0 g fiber.
