ASIAN MOLE

Asian Mole image

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).

Provided by Maito

Categories Low Protein

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 18

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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

Steps:

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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