| 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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