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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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