2/3 c  Plum sauce - OR Duck sauce
2 tb Dry Sherry
1 ts Oriental Sesame sauce
2 tb Peanut oil
- Asian or domestic cold
-pressed
2    Clove garlic
- minced or pressed
1/4 c  Fresh Cilantro leaves
- chopped
1/2 ts Dried red chili pepper
- crushed
2 ts Hoisin sauce
1 tb Soy sauce - low sodium
1 tb Ginger root - grated

Combine the plum sauce, hoisin, sherry and soy sauce in a nonreactive
mixing bowl. Whisk in the oils a little at a time. Add the ginger, garlic,
cilantro and chili pepper. Makes 2 cups. Recommended cuts: Chicken Breasts
(4 to 6 hours) Chicken Wings (6 to 8 hours) Spare Ribs (8 hours to
overnight)