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

Related recipes