Recently at a Bay Area chowdown we were served this dish and I want to reserve engineer it.
On the menu it said that it was cooked with a red bean base sauce. I have check my kitchen on what I would use to copy the light sweet sauce. It is cooked very much like the Braised Pork Shank style (Shanghai) but it lighter in color and as well as not as sweet. This is a Hunan dish.
I can copy the texture but it is the sauce that worries me. I know of no red bean cooking sauce. I have a couple of soy bean sauce which I think will give me that flavor I want.
So my question to this board is there a red bean sauce bottle or a sauce made from red beans.
Chairman Mao called it brain food, but I tasted like comfort food to me.
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