Most of the sauces used in Szechuan cooking are available commercially but this one is a master blend that most chefs make themselves. Ideal with salads or poured over plain meats and seafood.
Ingredients:
• 4 tsp Szechuan peppercorns
• 4 stalks green onion, chopped
• 2 tbsp ginger root, finely grated
• 2 tsp salt
• 4 tbsp soy sauce
• 4 tbsp sesame oil
• 3 tbsp hot water
• 3 tbsp wine vinegar
• 1 tbsp sugar
Preparation:
Crush the peppercorns very finely and mix well with other ingredients.
Chill, and serve with salad or cold meat.
