Title: Szechwan Sauce (Ck)
Categories: Chinese Ethnic
Yield: 1 Servings

1/4	c	"Hot" Oil (CK)
1/4	c	Soy sauce
4	ts	Red wine vinegar
1	ts	Sugar

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

previous

next