1    Jar (7-oz) plum sauce
3 tb Rice wine vinegar
1 1/2 ts Prepared horseradish
1 1/2 ts Chili oil
1/2 ts Paprika
1 pn Each ground cinnamon &
-five-spice powder
1 tb Sesame oil
1    Jar (7-oz) hoisin sauce
1 1/2 c  Duck or chicken stock or
-canned chicken broth

In heave 2-3 quart saucepan over medium heat bring plum sauce to a boil.
Reduce by 2/3 until it begins to caramelize. Whisk in rice vinegar, add
horseradish, chili oil, paprika, cinnamon and 5-spice powder. Boil 1
minute, whisking constantly. Add sesame oil and hoisin sauce. Return to
boil and allow mixture to reduce slightly. Add duck or chicken stock.
Return to boil and cook 5 minutes, whisking occasionally. Stir in lime
juice, return to a boil and remove from heat. Use immediately. Makes 2-1/2
cups sauce.

STARS & STRIPES, 6 DEC 92

FROM SALADS BY LEONARD

SCHWARTZ

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