Ingredients
8 small fresh figs, quartered
1/4 C chopped scallions (green and white)
1 clove garlic, chopped
1/4 C hoisin sauce
1/4 C strong tea (preferably Chinese restaurant tea)
1 T sherry
1 T unseasoned rice wine vinegar
1 T cornstarch
2 T peanut oil
Preparation
Mix Hoisin, tea, sherry and vinegar. Stir in cornstarch and blend until dissolved. Heat oil in wok over medium heat Add figs, garlic and scallions and stir fry until figs begin to soften Add hoisin mixture and continue to cook until thickened. Serve with Peking Duck and Scallion Pancakes
