Ning Chi Spicy Pot Sauce
I've had this jar in the cupboard for a while and never knew what to do with it. I originally picked it up at the local Chinese market when I was feeling adventurous. But after tonight It's going to be a go-to ingredient. I worked a little late tonight and when I got home I didn't feel like spending a lot of time cooking. So, I chopped up an onion, a half a head of cabbage and threw it into a fry pan. After it wilted a little I added in some left over roast pork and a little water and a few heaping spoonfuls of this magic elixir. It's thick, red spicy-deliciousness. Once I tasted it, I knew I'd had it before in spicy dumpling soup at a Szechuan restaurant in town but I never knew what the stuff was. It has great depth of flavor. I can't wait to try it in more recipes.