| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | Sauces, Basics, Masterchefs, New york, Au | 1 | Cup |
INGREDIENTS
| 1/3 | c | Tahini, (sesame seed paste) + 1 tablespoon |
| 1/3 | c | Vinegar, Chinese, rice |
| 1/3 | c | Soy sauce |
| 1/4 | c | Sugar |
| 1 1/2 | tb | Oil, sesame |
| 1 | tb | Garlic, finely chopped |
| 1 | tb | Oil, chili, hot |
| 1/2 | ts | Peppercorns, Szechwan, ground |
INSTRUCTIONS
Use a processor or blender to combine sauce ingredients. Set aside. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Simon Teng, Auntie Yuan Restaurant, New York File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
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