The Everything Chinese Cookbook (7 page)

½ cup vinegar

1 tablespoon and 1 teaspoon sugar

1 large clove garlic, minced

1 teaspoon cornstarch

4 teaspoons water

In a medium saucepan, bring all the ingredients to a boil, stirring to thicken.

cup rice vinegar

¼ cup brown sugar

2 tablespoons ketchup

1 tablespoon soy sauce

¼ cup water

4 teaspoons cornstarch mixed with 4 teaspoons water

1. 1. In a small saucepan, combine the rice vinegar, brown sugar, ketchup, soy sauce, and water and bring to a boil.
   
2. 2. Stir in the cornstarch-and-water mixture, stirring vigorously to thicken.
   

6 red chili peppers

1 tablespoon sesame oil

1 cup vegetable oil

1. 1. Cut the chili peppers in half and remove the seeds. Chop coarsely.
   
2. 2. Mix the oils and heat in a wok or heavy skillet.
   
3. 3. Add the chopped chili peppers and cook over low heat for about 5 minutes, or until the oil turns red.
   
4. 4. Cool the oil and strain into a sealed jar. Store in the refrigerator.
   

Handling Hot Chilies

When handling chili peppers, it's important to make sure that none of the chemical gets in your eyes. For extra safety, wear rubber gloves.

Yields
cup

Chili Oil makes an excellent dipping sauce for Potstickers with Rice Wine (page 41). Use it whenever you want to add heat to your meal.

3 tablespoons peanut butter

3 tablespoons soy sauce

4 teaspoons sugar

3 tablespoons black rice vinegar

1 tablespoon sesame oil

1 clove garlic, chopped

1–2 tablespoons Hot Chili Oil (page 23)

Process all the ingredients in a food processor.

Yields
cup

Want to enjoy Szechwan cooking without experiencing the extreme heat? Use this sauce instead of Spicy Szechwan Peanut Sauce (page 23).

3 tablespoons peanut butter

3 tablespoons soy sauce

4 teaspoons sugar

3 teaspoons black rice vinegar

1 teaspoon sesame oil

1 clove garlic, chopped

2 teaspoons chili sauce

Process all the ingredients in a food processor.

Hot Food Antidote

Tempted to reach for a glass of water after tasting fiery Szechwan food? Try a forkful of rice instead. Oil and water don't mix, and a glass of water will roll right over the chili oils that add heat to Szechwan cooking. Rice, milk, or even beer all provide more immediate relief than a glass of water.

Yields about
cup

This savory dressing makes a great dip and adds flavor to vegetable and noodle salads.