Chinese Sauce Recipe : Chinese All Purpose Sauce

Although milder, this sauce can be used as a substitute for Hoisin sauce in marinades and dips.

Makes 1 1/2 cup.

Ingredients:

• 3/4 c. canned dark-red kidney beans
• 1/4 c. the bean liquid
• 3 tbsp. molasses, treacle
• 3 tbsp. teriyaki sauce
• 2 tbsp. red wine vinegar
• 1 tbsp. garlic powder
• 2 tsp. Five-spice powder
• 2 tsp. yeast extract

Directions:

1. Use a blender or food processor to mix all of the ingredients into a
   puree.
2. Place a strainer over a mixing bowl. Pour the pureed ingredients into the strainer, and use the back of a wooden spoon to press them through into the bowl.
3. Discard any bean skins left in the strainer. Pour the sauce into a jar with a tight fitting lid, and refrigerate.
   
   Will keep for about 7 days.