Szechuan Stir Fry Sauce
Ingredients
1 1/2 teaspoon sesame oil
1/2 teaspoon minced fresh ginger
1/2 teaspoon minced garlic
1/2 cup chicken broth
2 whole anise stars
1 1/2 teaspoon red wine vinegar
1 tablespoon soy sauce
1/2 teaspoon salt
1 teaspoon hoisin sauce
1/8 teaspoon Tabasco sauce
1/8 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
1/8 teaspoon five-spice powder
2 teaspoons cornstarch dissolved in
1 tablespoon water
Directions
Heat the oil in a small saucepan. Add the ginger and garlic and saute 1 minute until softened but not browned.
In a bowl combine the remaining except for the cornstarch mixture. Add them to the saucepan and bring to a simmer, covered, for 10 minutes. Remove star anise.
Whisk in the cornstarch mixture and let boil 1-2 minutes. Taste and add more Tabasco if desired.
