Guest guest Posted May 11, 2010 Report Share Posted May 11, 2010 Rice Wine And Sichuan Peppercorn Vinaigrette 1/4 teaspoon toasted red chile flakes 1/2 teaspoon toasted and ground Sichuan peppercorns 5 tablespoons unseasoned rice vinegar 1/2 teaspoon sea salt 2 teaspoons brown sugar 1 teaspoon asian hot sesame oil 2 tablespoons olive oil Place red chile flakes, Sichuan peppercorns, rice vinegar, salt, and brown sugar in a bowl and whisk until the salt and brown sugar is dissolved. Slowly whisk in the hot sesame oil and the olive oil. Adjust the seasoning with salt if needed. 1/3 cup. -- Never be afraid to try something new. Remember amateurs built the ark. Professionals built the Titanic. Quote Link to comment Share on other sites More sharing options...
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