DIANA SAUCE RECIPES

Steps:

• Combine the tomato paste with the water in a large stainless or enamel saucepan over medium heat.
• Stir until smooth.
• Add the cayenne, chili powder, salt, cornstarch, and vinegar.
• In a food processor puree the onion and jalapeno until smooth.
• Add to tomato water mixture and bring to a boil, stirring often.
• Once you have reached the hard boil stage cook for 3 minutes, then remove from heat.
• Let stand to cool.
• Place in a tightly sealed container and place in the fridge.
• This will keep up to 2 months.
• If you wish to can this product you pour the hot liquid into clean, sterile hot half pint jars and process in a boiling water bath for 20 minutes.

Steps:

• 1. Bring a medium pot of water to a boil. Add the noodles and cook according to the package instructions until al dente, or the minimum amount of time suggested by the package. Drain the noodles, rinse under cold water, and drain again, shaking well to remove excess water. Return the noodles to the pot, toss with the sesame oil until the noodles are well coated, and set aside.
• 2. Prepare the sauce: In a small bowl, combine the soy sauce, oyster sauce, rice wine, and honey. Set aside.
• 3. Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom. Add the garlic, ginger, and scallions and stir-fry until aromatic, about 30 seconds. Add the mushrooms and cook until softened, 1 to 2 minutes.
• 4. Add the noodles and pork. Pour in the sauce mixture and toss with tongs or chopsticks until the noodles and pork are heated through and well coated with sauce. Transfer to a platter and serve.