Szechwan Sauce (ck) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
-Area of Influence: Szechwan Serves/Makes: 1 cup,
1/4 cup: "Hot" Oil, CK
1/4 cup: Soy sauce,
4 t: Red wine vinegar,
1 t: 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
Source from luhu.jp
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
Source from luhu.jp