spicy chinese sauce
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Sichuan peppercorns, crushed |
| 1 tablespoon | Minced fresh ginger |
| 1 tablespoon | Minced garlic |
| 6 tablespoons | Chinese black soy sauce |
| 4 | Scant tablespoons Chekiang vinegar or white rice vinegar |
| 4½ teaspoon | Sugar |
| 3 tablespoons | Sesame oil |
| 1 teaspoon | Chili oil or cayenne pepper or Tabasco |
Mix all. Process just to blend, pour into a bowl and let stand until the sugar is completely dissolved.
NOTE: The Chenkiang vinegar mentioned is somewhat similar to a thick malt type vinegar though it has more flavor. It has quite a unique and good taste. Any good Chinese market should have it.
Posted by Stephen Ceideburg
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