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Title: Szechuan Sauce
Categories: Chinese, Sauces
Yield: 1 Cup

3 tb Sunflower oil
1 tb Fresh ginger; minced
4 cl Garlic; minced
1 tb Mustard seed
3 tb Tamari
1 c Tomato juice
1 ts Turmeric
2 ts Paprik
2 ts Ground cumin
1/4 ts Cayenne pepper
1/4 ts Crushed dried red chili
- pepper
1 tb Arrowroot
1 tb Water

Szechuan Sauce is typically very hot and spicy. This is a milder
version which can be made hotter by increasing the amounts of cayenne
and red chili pepper. Be sure to taste the sauce a few times before
adding any additional cayenne. Hot spices take a moment or two to
release their full impact on the palate.

In a saucepan, heat oil on medium heat. When oil is hot, ad the
ginger, garlic, and mustard seed. Cover pot, stirring occasionally.
When mustard seeds begin to pop, lower het. Don't allow seeds to
burn, but allow them to pop; the popping cracks the seeds, allowing
the flavor of the mustard into the saice. When popping is over, add
tamari, stir quickly, and continue to cook on low heat. Add tomato
juice, turmeric, paprika, cumin, cayenne, and chili pepper. Mix
arrowroot wit water in a small cup. Add to the sauce. When it begins
to thicken, remove from heat.

Recipe by Horn of the Moon Cookbook by Ginny Callan

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