Martin Yan's Kung Pao Sauce
chicken, chinese, loo, pies, sauces
1/2 cup regular soy sauce
2 tablespoon rice vinegar or
1 1/2 tablespoon regular vinegar
1 tablespoon sugar
1 tablespoon scallion tops, minced
2 teaspoon hot chili oil
1/2 tablespoon sesame oil
1/4 teaspoon szechwan peppercorn, toasted and gr; ound
2 garlic cloves, minced
(use as a cooking sauce) Combine all ingredients in saucepan. Bring to a boil, then reduce heat to medium and cook 2 min. Cool before using.
Yield: 1 cup