This is a typical hot sauce
from Sichuan. The name 'fishy flavour' refers to the combination of
ginger, garlic, chili and vinegar. The proportions may be changed
according to taste.
Ingredients
cooking oil
1/2 lb (225 g) vegetables,
sliced
1 green onion, sliced
1 green chili, seeded and sliced
1 teaspoon finely chopped ginger
1 teaspoon finely chopped garlic
1 teaspoon salt
1 tablespoon soy sauce
1/2 teaspoon chili powder or 1
teaspoon chili sauce
1 tablespoon vinegar
pinch of freshly ground Sichuan
pepper
1 teaspoon sesame oil
Method
Heat 2 tablespoons oil in a wok or pan and stir-fry the vegetable
slices for 2 minutes. Remove and keep warm.
Add a little more oil and fry the green onion, chili, ginger and
garlic for 1 minute.
Stir in the rest of the ingredients and the fried vegetables.
Mix well and cook for 3 minutes.
Serve hot with rice.
This
recipe is excerpted from the book
Chinese Vegetarian Cookery
by Jack Santa Maria. Reprinted with permission of the publisher, CRCS
Publications, Sebastop2ol, CA 95473.
This
recipe is excerpted from the book 