Title: Spicy Chinese Sauce
Categories: Chinese, Condiment, Ceideburg 2
Yield: 1 Servings

1 tb Sichuan peppercorns, crushed
1 tb Minced fresh ginger
1 tb Minced garlic
6 tb Chinese black soy sauce
4 Scant tablespoons Chekiang
-vinegar or white rice
-vinegar
4 1/2 ts Sugar
3 tb Sesame oil
1 ts Chili oil or cayenne pepper
-or Tabasco

Mix all. Process just to blend, pour into a bowl and let stand until
the sugar is completely dissolved.

NOTE: The Chenkiang vinegar mentioned is somewhat similar to a thick
malt type vinegar though it has more flavor. It has quite a unique
and good taste. Any good Chinese market should have it.

Posted by Stephen Ceideburg

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip