Chinese All Purpose Sauce
3/4 cup of canned dark-red kidney beans
1/4 cup of the bean liquid
3 tablespoons of molasses (treacle)
3 tablespoons of teriyaki sauce
2 tablespoons of red wine vinegar
1 tablespoon of garlic powder
2 teaspoons of five-spice powder
2 teaspoons of yeast extract
Use a blender or food processor to mix all of the ingredients into a puree. Place a strainer (sieve) over a mixing bowl. Pour the pureed ingredients into the strainer, and use the back of a wooden spoon to press them through into the bowl. Discard any bean skins left in the strainer. Pour the sauce into a jar with a tight fitting lid and refrigerate. (Will keep for about seven days).
Yield: 1 1/2 cups