Guest guest Posted December 17, 2005 Report Share Posted December 17, 2005 Does anyone have a good recipe for szechwan sauce? Thanks, Cathrine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 17, 2005 Report Share 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 Link to comment Share on other sites More sharing options...
Guest guest Posted December 17, 2005 Report Share 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 Link to comment Share on other sites More sharing options...
Guest guest Posted December 17, 2005 Report Share 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 Link to comment Share on other sites More sharing options...
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