MMMMM----- Recipe via Meal-Master (tm) v8.06

     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 Paprika
     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 sauce. 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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