SPICY CHINESE SAUCE RECIPE RECIPES

Steps:

• Blend all ingredients in blender until smooth.
• Transfer to a jar with a tight-fitting lid (keeps 1 week, chilled; or distribute among 3 small containers and freeze what you don’t want to use within a week).
• To use: Boil 1 lb Asian noodles or spaghetti until al dente.
• Toss with ¾ cup of sauce (or more to taste), finely chopped scallions and chopped peanuts.
• Note: In the winter, I eat these noodles hot.
• In summer I rinse under cold water, cool and drain and serve them as a spicy noodle salad, often adding shredded bok choy, carrots, snowpeas, lots more of the peanut sauce, etc.

Steps:

• Clean the garlic cloves, the shallot and wash the ginger root, roughly cut it without removing the peel. Put everything in the mixer and blend everything. Put it aside.
• Wash and remove the stalks from the hot peppers and sweet peppers, roughly cut and blend them too.
• Heat the oil in a saucepan over medium heat, if you have an even better wock.
• Once the oil is hot, pour the chopped ginger, garlic and shallot and cook over medium low heat for 5 - 7 minutes, stirring. Then pour the peppers too.
• Sauté for another 5 to 7 minutes while adding the rest of the ingredients in this order soy sauce, fish sauce, coconut syrup and chicken broth. Once cooked, cool down, keep in a jar in the fridge.