Asian Mole
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 (and one reviewer really liked it over salmon).
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INGREDIENTS
Nutrition- 1⁄2tablespoon peanut oil or 1/2 tablespoon canola oil
- 1⁄4
- 2
- 2
- 1⁄2
- 3⁄4cup red wine
- 1⁄4
- 7
- 1⁄8teaspoon cinnamon
- 3⁄4
- 1
- 1⁄8teaspoon vanilla extract
- 1⁄4teaspoon cumin
- 1teaspoon sugar
- 2tablespoons sliced almonds, toasted
- 1ounce unsweetened chocolate, chopped
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DIRECTIONS
- 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.
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