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Szechwan Sauce (Ck)

check, chinese, ethnic

1/4 cup hot oil (ck)
1/4 cup soy sauce
4 teaspoon red wine vinegar
1 teaspoon sugar

4-5 lg cloves garlic, finely chopped 3-4 T minced Chinese hot turnip or radish with chili 4 scallions (white and crisp green parts), chopped Combine all the ingredients in a small mixing bowl. If you do not serve the Szechwan Sauce right away, stir it again just before serving. This sauce is at its best withing a day of preparation, because the scallions soften quickly. To prepare a few days ahead, mix together everything but the scallions; add them at the last minute. Leftovers can be stored in the refrigerator. From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David Publishers, Inc., 1989 Entered by: Lawrence Kellie

Yield: 1 servings

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