Szechuan Peppercorn Sauce
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.
- 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
Crush the peppercorns very finely and mix well with other ingredients.
Chill, and serve with salad or cold meat.