Rice Wine And Sichuan Peppercorn Vinaigrette
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sichuan | Cooking rig, New text im | 1 | Servings | |
INGREDIENTS
| 1/4 | t | Red chile flakes, toasted |
| 1/2 | t | Sichuan peppercorns, toasted |
| and ground | ||
| 5 | T | Unseasoned rice vinegar |
| 1/2 | t | Sea salt |
| 2 | t | Brown sugar |
| 1 | t | Asian hot sesame oil |
| 2 | T | Olive oil |
INSTRUCTIONS
Place red chile flakes, Sichuan peppercorns, rice vinegar, salt, and brown sugar in a bowl and whisk until the salt and brown sugar is dissolved. Slowly whisk in the hot sesame oil and the olive oil. Adjust the seasoning with salt if needed. Yield: 1/3 cup Recipe By : COOKING RIGHT SHOW #CR9745 Posted to MC-Recipe Digest V1 #304 Date: Fri, 15 Nov 1996 17:19:33 -0500 (EST) From: Bill Spalding <billspa@icanect.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 276
Calories From Fat: 239
Total Fat: 27g
Cholesterol: 0mg
Sodium: 691.6mg
Potassium: 13.8mg
Carbohydrates: 9.3g
Fiber: <1g
Sugar: 8.9g
Protein: <1g