Sherry Green Cooking time:None

Sherry Green Cooking time:None

Ingredients:
2 tablespoons sherry 3 green onions, finely chopped
2 tablespoons fresh lime juice 1 teaspoon ground black pepper
2 tablespoons soy sauce 1 teaspoon sesame oil
1In a mixing bowl, combine all ingredients except for the oil and mix

Directions:
together gently with a whisk.
2When the ingredients are thoroughly mixed, add the oil and mix until
combined. This recipe stays good for 5 days in the refrigerator.
You should be able to find hoisin sauce in your supermarket, but if
you’re having trouble, try an Asian market, which will offer up sev-
eral choices.
The thick rust- or brown-colored sauce is made from soybeans,
garlic, vinegar, as well as seasonings and sweeteners that vary
from sauce to sauce. It’s a little bit sweet and has a flavor all its
own — a little salty, very strong, often spicy.
In China, hoisin is used on its own as a dipping sauce or as an
ingredient in other sauces.
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Chapter 11: Sauces and Relishes for Dipping and Dashing
Wasabi Mayo
Anthony Hanslits’ wasabi mayo recipe is a tasty topper for grilled or
smoked salmon and a great dip for fries. Try it on hamburgers, or even use
it to make a spicy slaw.
Preparation time:5 minutes
Cooking time:None
Yield:About 2 cups
1 cup wasabi powder 1⁄tablespoon salt
2
1⁄cup water 1 cup mayonnaise
2
11⁄tablespoons lemon juice
2
1In a mixing bowl, place the wasabi powder. Add the water and mix until it
forms a smooth paste.