Asian Mole

Total Time
40mins
Prep
20 mins
Cook
20 mins

This sauce is much adapted from a Ming Tsai recipe. It goes well with chicken, pork, vegetables or tofu. I haven't tried it with seafood, but I imagine it would go wonderfully with shrimp.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Over medium-high heat, sauté onions, garlic, ginger and chile until caramelized.
  2. Deglaze pan with wine. Add cranberries and 1/4 cup of water, and cook until about three fourths of the liquid is absorbed.
  3. Transfer to a processor while warm, so that chocolate will melt. Blend with rest of ingredients, including remaining 3 tablespoons of water, until smooth. Salt and pepper to taste. Serve over meat, tofu, or vegetables.