Guest guest Posted December 17, 2005 Report Posted December 17, 2005 Does anyone have a good recipe for szechwan sauce? Thanks, Cathrine Quote
Guest guest Posted December 17, 2005 Report Posted December 17, 2005 > Does anyone have a good recipe for szechwan sauce? Hi Cathrine - Don't know if this helps at all: http://chinesefood.about.com/od/regionalchinesecuisine/ http://www.marimari.com/content/taiwan/food/western/western.html My point would be that it's as difficult to come up with a Szechuan Sauce (or a Cantonese Sauce or Hunana Sauce or . . . ) as it would be to come up with an Italian Sauce or a Greek Sauce or a French Sauce. But presuming that you mean a hot and fiery sauce of Chinese provenance that is sometimes (I assume - I avoid that shelf in supermarkets!) sold as Szechuan Sauce, try using a mix of raw ginger, chili bean paste, garlic, chilies, rice vinegar, etc. with your standard shoyu - or find a great Szechuan recipe and kinda extract the 'sauce' part of it from the rest :-) Good luck with this! What're ya making? Share? Best love, Pat Quote
Guest guest Posted December 17, 2005 Report Posted December 17, 2005 Well... I had an amazing szechwan vegetable noodle dish from a local chinese food place recently. It was spicy hot, and sooooo yummy. I'd be so very grateful to know how to make something similar. mmmmm. Cathrine , " Pat " <veggiehound> wrote: > > > > Does anyone have a good recipe for szechwan sauce? > > Hi Cathrine - > > Don't know if this helps at all: > > http://chinesefood.about.com/od/regionalchinesecuisine/ > > http://www.marimari.com/content/taiwan/food/western/western.html > > My point would be that it's as difficult to come up with a Szechuan Sauce (or a Cantonese > Sauce or Hunana Sauce or . . . ) as it would be to come up with an Italian Sauce or a Greek > Sauce or a French Sauce. But presuming that you mean a hot and fiery sauce of Chinese > provenance that is sometimes (I assume - I avoid that shelf in supermarkets!) sold as > Szechuan Sauce, try using a mix of raw ginger, chili bean paste, garlic, chilies, rice > vinegar, etc. with your standard shoyu - or find a great Szechuan recipe and kinda extract > the 'sauce' part of it from the rest :-) > > Good luck with this! What're ya making? Share? > > Best love, Pat > Quote
Guest guest Posted December 17, 2005 Report Posted December 17, 2005 > Well... I had an amazing szechwan vegetable noodle dish from a local > chinese food place recently. It was spicy hot, and sooooo yummy. I'd > be so very grateful to know how to make something similar. mmmmm. Sounds luv-er-ly :-) <wipes drips off chin> love, pat Quote
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