Szechwan Sauce (Ck)
chinese, condiments
1/4 cup hot chili oil
1/4 cup soy sauce
4 teaspoon red wine vinegar
1 teaspoon sugar
4 large cloves garlic, finely
1 chopped
3 tablespoon minced chinese hot turnip or
1 radish with chili
4 scallions (white and crisp
1 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 within 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
Area of Influence: Szechwan Serves/Makes: 1 cup
From: Lawrence Kellie Date: 11-02-96 Home Cooking From: Gail Shipp Date: 14 Aug 97 International Cooking Ä
Yield: 4 servings