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Bean Jelly with Hot Sauce, Dong Style

Sauces, Seasonings, and Spices

Bean Jelly with Hot Sauce, Dong Style
Make jelly mixing two and three-quarters of boiling water with half cup mung bean starch and half teaspoon salt. Simmer stirring until very thick, then transfer to a cookie sheet with sides and cool. Then refrigerate for a couple of hours until set. Make the sauce for this mixing two tablespoons soy sauce, one tablespoon Chinkiang vinegar, two teaspoons sugar, and two teaspoons chili oil until sugar is dissolved. Then mix in one teaspoon grated fresh ginger, two large cloves grated garlic, three large scallions slivered, and four inches of peeled daikon cut into matchstick pieces. Now loosen the jelly and cut into thin strips, mix with the sauce or serve the sauce on the side.

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