Spicy Chinese Sauce
Yield
1 servingsPrep
15 minCook
0 minReady
15 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
sichuan peppercorns
crushed |
*
|
| 1 | tablespoon |
ginger
minced fresh |
|
| 1 | tablespoon |
garlic
minced |
|
| 6 | tablespoons |
soy sauce, tamari
chinese black |
|
| 4 | scant tablespoons |
vinegar
chekiang or white rice |
|
| 4 ½ | teaspoons |
sugar
|
|
| 3 | tablespoons |
sesame oil
|
|
| 1 | teaspoon |
hot chili pepper oil
or cayenne pepper or hot sauce |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
sichuan peppercorns
crushed |
*
|
| 15 | ml |
ginger
minced fresh |
|
| 15 | ml |
garlic
minced |
|
| 9E+1 | ml |
soy sauce, tamari
chinese black |
|
| 4 | scant tablespoons |
vinegar
chekiang or white rice |
|
| 23 | ml |
sugar
|
|
| 45 | ml |
sesame oil
|
|
| 5 | ml |
hot chili pepper oil
or cayenne pepper or hot sauce |
*
|
Directions
Mix all.
Process just to blend, pour into a bowl and let stand until the sugar is completely dissolved.
