Recipe - Chinese Plum Sauce (Duck Sauce)

CRUST
1 Package active dry yeast
2 teaspoon Sugar
1 One fourth cup Warm water
2 tablespoon Salad oil
1 teaspoon Salt
4 cup Flour

SAUCE FOR CRUST
3 tablespoon Hoisin sauce
3 tablespoon Catsup
1 teaspoon Sesameoil
2 tablespoon Oil
2 Cloves garlic, finely minced
2 Or 3 slices ginger grated
1 cup Thinly cut or sliced up Chinese
sausages
One half cup Shredded water chestnuts
One half cup Bamboo shoots, shredded
4 Or 5 dried black mushrooms,
shredded
1 Or 2 stalks green onion,
shredded
Three fourths Onion, cut or sliced up
1 Bell pepper, shredded
1 tablespoon Soy sauce
2 tablespoon Hoisin sauce
2 tablespoon Catsup
2 teaspoon Sesame oil to brush on top
of pizza

This is from one of Martin Yan's books... I haven't tried this, but
it looks pretty tasty. In general, I don't care for Yan's recipes,
although I do get a kick out of his show. I don't know what it is,
but the few things I've made from this book just don't seem to quite
make it.

1. To make crust: Dissolve yeast and sugar in warm water. Let set
for 10 minutes. Stir in oil and salt; add flour gradually. Knead
dough for 10 to 15 minutes or until smooth and elastic. Place in
greased bowl, cover and let rise in a warm place free from drafts
until double in bulk (1 One half to 2 hours). Punch down dough and roll
into thin crust. Make 2 pizzas of 12" diameter, 1/4" thickness.
Place crust on baking sheet.

2. Combine ingredients for sauce and set aside.

3.Heat oil over high heat; put in garlic and ginger, stir for 5
seconds. Add remaining ingredients, except hoisin sauce, catsup and
sesame oil; reduce heat to mediumhigh. Stirfry for 1 to 2 minutes.
Add hoisin sauce and catsup and stirfry for another minute.

4. Spread sauce on dough, then top with stirfried vegetables and
meat; brush sesame oil on top.

5. Bake pizza at 375F for 15 minutes or until golden brown. Serve
and enjoy.

REMARKS: One cup of sausage is equal to 3 sausages. For a classier
pizza, add One half cup cut or sliced up prawns For added hotness, put One half teaspoon
hot chili oil into the sauce.

From "The Yan Can Cook Book", Martin Yan, 1981. Doubleday & Company,
New York.

Posted by Stephen Ceideburg; January 21 1991.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip