Susanna Foo’s Sauces

Ancho Chile Sauce
Can be used to top dumplings, sautéed fish or chicken

Ingredients:
3 dried ancho chile peppers
¼ cup corn oil
¼ cup chopped onion
2-3 jalapeno peppers, finely chopped
1 tablespoon roasted Sichuan peppercorns
½ cup white wine
6 cups chicken stock
3-4 star anise
1 tablespoon coarse or kosher salt
1 teaspoon sugar
1 teaspoon freshly ground white pepper
1 tablespoon cornstarch, mixed with 2 tablespoons water

Soak the chile peppers in hot water to cover for about 30 minutes, or until soft. Drain and puree; set aside.

Heat the oil in a large skillet. Add the onion and cook over high heat until soft and golden. Add the jalapeno peppers and the Sichuan peppercorns, and cook for 1 to 2 minutes.

Add the wine and the pureed chills, and boil for about 5 minutes, or until the wine is almost evaporated. Add the remaining ingredients. Reduce the heat to low and simmer, uncovered, for about 30 minutes, or until reduced by about half. Strain the sauce and keep warm. Any remaining sauce can be stored in the refrigerator for 1 week or frozen for up to 3 months.

Caramelized Sweet-and-Sour Ginger Sauce

Ingredients:
2 tablespoons corn oil
¼ cup chopped onion
4 garlic cloves, minced
3 thin slices gingerroot
3 star anise
1 teaspoon roasted Sichuan peppercorns
½ cup chicken or fish stock
1 cup sugar
½ cup white wine vinegar
½ cup white wine
½ cup soy sauce
½ cup ketchup
1 teaspoon cornstarch
1 tablespoon water
1 teaspoon coarse or kosher salt

Heat the oil in a small skillet. Add the onion, garlic, gingerroot, anise and peppercorns. Cook over high heat, stirring, until the onion is soft and translucent, about 5 minutes. Set aside until needed.

In a medium saucepan, place 2 tabelspoons of the stock and the sugar and cook, stirring constantly, over medium-high heat, until the mixture is caramelized, about 5 minutes.

Add the vinegar and the wine to the sugar mixture and continue to cook, stirring, for about 4 minutes, until the sugar completely dissolves.

Stir in the onion mixture, soy sauce, ketchup and the remaining 6 tablespoons stock, and cook over high heat for about 5 minutes, until the flavors are blended.

Combine the cornstarch and water in a small bowl. Mix thoroughly and add to the sauce. Mix in the salt.

Cook over low heat, stirring occasionally, until the sauce is reduced by half, approximately 30 minutes.

Strain the sauce and discard the solids. The sauce can be made up to 1 week ahead and refrigerated, covered.

Red Bell Pepper Sauce

1 pound red bell peppers
¼ cup corn oil
2 garlic cloves, sliced
¼ cup chopped onion
2 cups chicken stock
Coarse or kosher salt
Freshly ground pepper

Core and seed the peppers, then cut into large slices. Heat the oil in a large saucepan. Add the sliced peppers, garlic and onion and sauté over low heat, stirring often, for about ½ hour, or until the peppers are very soft.

Add the stock to the peppers and simmer over low heat for 30 minutes more. Puree the pepper-chicken stock mixture in a food processor or a blender. Strain through a fine strainer or use a food mill fitted with a fine blade.

Return the sauce to the pan and bring to a simmer, stirring often. Season to taste with salt and pepper; serve warm.