Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***honey soy sauce***
     1/4  cup           honey
     1/4  cup           Shaoshing or sherry wine
     1/4  cup           light soy sauce
                        
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                        ***sweet and sour sauce***
   1      cup           pineapple-apricot nectar
     1/4  cup           vinegar
     1/3  cup           sugar
   2      tablespoons   cornstarch
                        
                        ---
                        ***soy and sesame sauce***
     1/4  cup           light soy sauce
   3      tablespoons   white vinegar
   1      tablespoon    sesame oil
                        
                        ---
                        ***ketchup and chile sauce***
     1/4  cup           ketchup
   2      tablespoons   chile sauce -- (rooster sauce)
                        
                        ---
                        ***ginger - oyster sauce - 1***
   1      tablespoon    garlic -- minced
   1      tablespoon    ginger root -- minced
   1      tablespoon    oyster sauce
   2      tablespoons   rice wine
   1      tablespoon    light soy sauce
   1      tablespoon    dark soy sauce
     1/2  cup           chicken broth
   1      tablespoon    cornstarch
                        
                        ---
                        ***ginger - oyster sauce -2***
   1      tablespoon    oyster sauce
   1      tablespoon    dark soy sauce
   1      teaspoon      ginger root -- minced
                        
                        ---
                        ***hot mustard sauce***
   1      tablespoon    Chinese powdered hot mustard
   1      tablespoon    cold water
   1      teaspoon      rice wine vinegar
                        
                        ---
                        ***red bell pepper sauce***
   1      pound         red bell peppers
     1/4  cup           corn oil
   2      cloves        garlic
     1/4  cup           scallions -- chopped
   2      cups          chicken stock
   1      pinch         white pepper
                        
                        ---
                        ***spring roll dipping sauce***
     1/4  cup           sugar
     1/2  cup           water
     1/2  cup           red wine vinegar
   2      teaspoons     red chile sauce
   2      teaspoons     soy sauce
                        ***ancho chile sauce***
   3                    ancho chiles -- dried
     1/4  cup           corn oil
     1/2  cup           onion -- chopped
   2      medium        jalapeno peppers -- green, sliced
   1      tablespoon    Sichuan peppercorns -- roasted
     1/2  cup           white wine
   3                    star anise
   6      cups          chicken broth
   1      teaspoon      salt
   1      teaspoon      white pepper -- freshly ground
   1      tablespoon    cornstarch mixed with -- 2 tablespoons water
                        
                        ---
   1      cup           ***soy and ginger sauce***
     1/4  cup           soy sauce
     1/4  cup           balsamic vinegar
   2      tablespoons   water
   1      tablespoon    ginger root -- minced

Preparation:

Except for the sauces below, combine all ingredients and let stand for at least one hour before serving. ***Sweet and Sour Sauce*** Combine all ingredients in sauce pan and bring to a boil while stirring. Serve warm or at room temperature. ***Red Bell Pepper Sauce*** Recipe by: Susan Foo, "Chinese Cuisine". Core and seed the peppers and cut into large chunks. Heat the oil in sauté pan and add the peppers and onion and sauté over low heat for about 30 minutes. Add the stock and garlic and simmer 30 minutes more. Put cooked ingredients in blender bowl and process to smooth sauce. Season with pepper and salt. Serve warm. ***Spring Roll Dipping Sauce*** Recipe by: "Keo's Thai Cuisine". Combine sugar and water in a small sauce pan and bring to a boil to dissolve sugar. Remove from heat and stir in vinegar, soy sauce and red chile sauce. Pour into serving bowl. Serve warm. ***Ancho Chile Sauce*** Modified version of Recipe by Susan Foo, "Chinese Cuisine". Soak the chiles in hot water until soft. Drain. Heat oil in skillet and add onion and cook over high heat until soft and golden. Add jalapenos and peppercorns and cook for 1 to 2 minutes. In blender bowl, add all of the ingredients and puree to a smooth sauce. Return to skillet and heat until most of the wine has boiled off. Serve warm