1.   Ancho chile paste provides mild, smoky heat.

2.   Add the rice vinegar, soy sauce, hoisin sauce, the brown sugar, sesame oil, chile paste, ginger, minced chile and the chile oil.

3.   Add the chile paste, stirring constantly until it boils and thickens.

4.   Combine the soy sauce, wine, vinegar, sesame oil, sugar, green onion, chile paste and pepper in a small bowl.

5.   Combine soy sauce, wine, vinegar, sugar, ginger, cornstarch, chicken broth and chile paste, blending until smooth.

6.   Fold in chile paste.

7.   He also spooned in some hot Thai chile garlic paste he found in my refrigerator.

8.   In a medium saucepan, combine all ingredients except chile paste.

9.   In a large saucepan or skillet, combine chile paste, ginger root, lemon juice, soy sauce, honey, peanut butter and water.

10.   Mix soy sauce, sherry, cornstarch, sugar, rice vinegar, chile paste with garlic and garlic pepper until well blended.