Asian Mole

photo by KateL



- Ready In:
- 40mins
- Ingredients:
- 18
- Serves:
-
6-8
ingredients
- 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
- salt
- fresh ground black pepper
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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Reviews
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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!
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I dont really know how to rate this since I never had a mole sauce before. I did enjoy this but my mom did not, she didnt like sweetness this sauce had to it but I found it quite enjoyable. The hottness of the jalapenos with the cranberries and the hint vanilla was surprisingly nice. I didnt have a full 3/4 cup of wine left so I used part beef broth and part wine. I served this over chicken, but like you said I'm sure it would go great with seafood as well.
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A lot of chocolate, but not too sweet. Very interesting. I was going to serve over chicken, but I think green beans are best for me. My prep time was long (we had some business that extended into my normal cooking time), so I prepared the sauce tonight to serve tomorrow. I was surprised that I had black sesame seeds on hand, so I ended up making as written. I'll update on how well it reheats.
RECIPE SUBMITTED BY
Maito
United States