Subj : Szechuan Sauce
To   : All
From : Ben Collver
Date : Tue Feb 18 2025 09:36:58

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Szechuan Sauce
 Categories: Chinese, Sauces
      Yield: 1 Cup

      3 tb Sunflower oil
      1 tb Fresh ginger; minced
      4 cl Garlic; minced
      1 tb Mustard seed
      3 tb Tamari
      1 c  Tomato juice
      1 ts Turmeric
      2 ts Paprik
      2 ts Ground cumin
    1/4 ts Cayenne pepper
    1/4 ts Crushed dried red chili
           - pepper
      1 tb Arrowroot
      1 tb Water

  Szechuan Sauce is typically very hot and spicy. This is a milder
  version which can be made hotter by increasing the amounts of cayenne
  and red chili pepper. Be sure to taste the sauce a few times before
  adding any additional cayenne. Hot spices take a moment or two to
  release their full impact on the palate.

  In a saucepan, heat oil on medium heat. When oil is hot, ad the
  ginger, garlic, and mustard seed. Cover pot, stirring occasionally.
  When mustard seeds begin to pop, lower het. Don't allow seeds to
  burn, but allow them to pop; the popping cracks the seeds, allowing
  the flavor of the mustard into the saice. When popping is over, add
  tamari, stir quickly, and continue to cook on low heat. Add tomato
  juice, turmeric, paprika, cumin, cayenne, and chili pepper. Mix
  arrowroot wit water in a small cup. Add to the sauce. When it begins
  to thicken, remove from heat.

  Recipe by Horn of the Moon Cookbook by Ginny Callan

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