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)