Heat a wok, then add the garlic,
chiles, spring onions, sugar and sesame oil. Stir-fry for 1 minute,
then add the chicken stock, salt, MSG, sherry and vinegar. Stir
over medium heat until boiling, then simmer for about 20 seconds.
To use: Pour the sauce over meat and finally drizzle on the
red chili oil.
Posted by WingsFan91 at Recipe Goldmine 8/27/2001 11:43 am.