Szechwan Sauce

• 1 tablespoon:sesame oil
• 1 teaspoon:minced fresh ginger
• 1 teaspoon:minced garlic
• 1 cup:chicken broth
• 1 tablespoon:red wine vinegar
• 2 tablespoon:soy sauce
• 1/ 2 teaspoon:salt
• 2 teaspoon:hoisin sauce
• 1/4 teaspoon:Tabasco sauce
• 1/4 teaspoon:crushed red pepper flakes
• 1/2 teaspoon:pepper
• 1/4 teaspoon:5 spice powder
• 1 tablespoon + 1 teaspoon:cornstarch dissolved in 2 tablespoon water

Preparation

1. Heat the oil in a small saucepan. Add the ginger and garlic and saute 1minute until softened but not browned. In a bowl combine the remaining ingredients except for the cornstarch mixture.
2. Add them to the saucepan and bring to a simmer, covered, for 10 minutes. Whisk in the corn starch mixture and let boil 1-2 minutes. Taste and add more Tabasco if desired.

Lots of ingredients but simple to make