Szechwan sauce (ck)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Area of Influence: Szechwan Serves/Makes: 1 cup | ||
| ¼ | cup | \"Hot\" Oil (CK) |
| ¼ | cup | Soy sauce |
| 4 | teaspoons | Red wine vinegar |
| 1 | teaspoon | Sugar |
Directions
4-5 lg cloves garlic, finely chopped 3-4 T minced Chinese hot turnip or radish with chili 4 scallions (white and crisp green parts), chopped
Combine all the ingredients in a small mixing bowl. If you do not serve the Szechwan Sauce right away, stir it again just before serving. This sauce is at its best withing a day of preparation, because the scallions soften quickly. To prepare a few days ahead, mix together everything but the scallions; add them at the last minute. Leftovers can be stored in the refrigerator.
From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David Publishers, Inc., 1989
Entered by: Lawrence Kellie