Title: Chinese-Style Barbecue Sauce
Categories: Sauce
Yield: 4 Servings

3/4 c Prepared barbecue sauce
2 tb Soy sauce
1 tb Peanut oil
1 tb Rice-wine vinegar
1/2 ts Garlic; finely minced
1/2 ts Anise seeds; freshly ground
1/2 ts Ginger; ground

Date: Tue, 12 Mar 96 6:01:52 EST

submitted by: davidg@clam.rutgers.edu

In a small saucepan, mix together all of the ingredients. Simmer gently
for 5 minutes. Remove from the heat and allow cool to room temperature.
Serve with Rich Davis' Chinese-Style Pork Tenderloin (see recipe --
BBQ-USA.008), barbecued ribs, or chicken. Make a double batch and store in
the refrigerator for up to 3 weeks. Makes 1 cup. Per ounce: 53 calories, 2
gm fat, no cholesterol

DAVE

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RECIPE ARCHIVE - 12 MARCH 1996

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