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.
- 1⁄2 tablespoon peanut oil or 1⁄2 tablespoon canola oil
- 1⁄4 cup onion, chopped
- 2 tablespoons garlic, chopped
- 2 tablespoons ginger, chopped
- 1⁄2 tablespoon jalapenos or 1⁄2 tablespoon serrano chili, chopped, including some of the seeds
- 3⁄4 cup red wine
- 1⁄4 cup dried cranberries
- 7 tablespoons water, divided use
- 1⁄8 teaspoon cinnamon
- 3⁄4 teaspoon fresh thyme or 1⁄4-1⁄2 teaspoon dried thyme
- 1 tablespoon black sesame seed, toasted
- 1⁄8 teaspoon vanilla extract
- 1⁄4 teaspoon cumin
- 1 teaspoon sugar
- 2 tablespoons sliced almonds, toasted
- 1 ounce unsweetened chocolate, chopped
- fresh ground black pepper
- Over medium-high heat, sauté onions, garlic, ginger and chile until caramelized.
- Deglaze pan with wine. Add cranberries and 1/4 cup of water, and cook until about three fourths of the liquid is absorbed.
- 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.
I'll have to agree with the other two reviewers, this recipe was pleasingly complex. I did not mind the sweetness here myself, though I've made Mexican mole's where I might consider a sweet taste inappropriate. Minor things - I did not have black sesame seeds so I used white (untoasted), and I couldn't find my sliced almonds (though I did find them later, grrr). I put this on top of non-silken tofu, which I grilled in a non-stick skillet until nice and brown. BF enjoyed this too. I used the leftovers on a soy-based "steak." Very good sauce, thanks Maito!
This deserves more than 5 stars. What a great medley of flavors. Very easy to make. I served it with grilled salmon, but looking forward to trying it on chicken or shrimp.
A bit more chocolate than I expected, but still quite good, and super easy to put together. I could have used a bit more heat, which I added in situ with some hot sauce. I did not find it too sweet. I served this over lightly-marinated tempeh.