Five Flavor Oil

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Directions:
Heat 1 cup vegetable oil in a small saucepan over medium-high heat until oil reaches about 375F. Add 3 crushed cloves garlic, 4 thin slices fresh ginger, 1 tablespoon sesame oil, 1/2 teaspoon whole black peppercorns, and 1/4 teaspoon whole Sichuan peppercorns and cook for 10 minutes. Let cool, then strain out seasonings. Transfer oil to an airtight jar and store in refrigerator. Makes about 1 cup.

Chili Oil

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Directions:
Heat 1 cup vegetable oil in a small saucepan over high heat until oil reaches about 375F. Remove from heat and add 1 tablespoon crushed red pepper and 1 tablespoon sesame oil. Let cool. Transfer oil to an airtight jar. Use as a dip or use a few drops to add zest to any dish. Makes about 1 cup.

Sichuan Spicy Salt

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Directions:
Place 1/4 cup salt, 3/4 teaspoon ground toasted Sichuan peppercorns, 1 teaspoon chili powder, and 1/4 teaspoon white pepper in wok over medium heat, swirling wok, for 2 to 3 minutes. Let cool. Makes about 1/4 cup.

Chinese Salad Dressing

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Directions:
Combine 3/4 cup rice vinegar, 1/3 cup soy sauce, 1/3 cup sugar, 1 tablespoon minced garlic, 1 tablespoon toasted sesame seeds, 2 teaspoons minced cilantro (Chinese parsley), and 1 teaspoon Chinese five-spice in a small bowl. Whisk in 2/3 cup vegetable oil and 3 tablespoons sesame oil. Makes about 2 cups

Hot and Spicy Stir-Fry Sauce

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Directions:
Place a wok or medium saucepan over high heat until hot. Add 1 1/2 tablespoons vegetable oil. Add 1 teaspoon each minced garlic and minced fresh ginger and cook, stirring, until fragrant, about 5 seconds. Add 1 tablespoon sliced green onion (white part only), 1/4 cup each soy sauce, chicken broth, and Shao Hsing wine or dry sherry, and 2 teaspoons hot pepper sauce or chili oil. Bring to a boil. Reduce heat to medium and cook for 2 minutes. Add 1 tablespoon cornstarch mixed with 2 tablespoons water and cook, stirring, until sauce boils and thickens. Let cool. Makes about 3/4 cup

All Purpose Stir-Fry Sauce

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Directions:
Place a saucepan over high heat until hot. Add 1/4 cup vegetable oil. Add 4 teaspoons minced garlic and 2 teaspoons minced fresh ginger and cook, stirring, until fragrant, about 5 seconds. Add 2/3 cup soy sauce, 1/3 cup Shao Hsing wine or dry sherry, and 2 tablespoons sesame oil and cook for 1 minute. Add 1 tablespoon cornstarch mixed with 2 tablespoons water and cook, stirring, until sauce boils and thickens. Makes about 1 1/3 cups

Spicy Soy Dipping Sauce

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Ingredients:
1/4 cup vegetable stock
1/2 cup light soy sauce
1 tablespoon rice wine or dry sherry
2 tablespoons sesame oil
2 tablespoons rice vinegar
1 tablespoon sugar or honey
1 teaspoon hot oil

Directions:
Combine the ingredients in a small boil. Stir to dissolve the sugar, then cover and refrigerate until serving

Sweet and Sour Dipping Sauce

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Ingredients:
1/2 cup bottled Major Grey's Chutney
1/4 cup apricot preserves
1/4 cup crushed pineapple
1/4 cup applesauce
1/2 teaspoon ginger -- minced
1 teaspoon rice vinegar

Directions:
Combine the ingredients for the sauce in a saucepan and heat just to blend, stirring often. Cool to room temperature and serve. Makes 1 1/4 cups.

Sweet and Sour Sauce

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Ingredients:
1 cup unsweetened pineapple
1/4 cup cider vinegar
2 1/2 tablespoons soy sauce
1/3 cup brown sugar
2 tablespoons cornstarch

Sweet Red Bean Paste

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1 1/2 cups red beans, washed well
4 cups water
1/2 cup vegetable shortening
1 cup sugar