Suan Ni Wei | Saveur
This spicy-sweet Sichuanese sauce, adapted from Fuchsia Dunlop's Land of Plenty (W. W. Norton & Co., 2003), is delicious with a stir-fry of ground pork and noodles.
Ingredients
- <sup>1</sup>⁄<sub>3</sub> cup <a href="http://www.amazon.com/Koon-Chun-Double-Black-Sauce/dp/B00012OI0U">dark soy sauce</a>
- <sup>1</sup>⁄<sub>3</sub> cup light brown sugar
- <sup>1</sup>⁄<sub>2</sub> tsp. crushed fennel seeds
- <sup>1</sup>⁄<sub>2</sub> tsp. <a href="http://www.kalustyans.com/catalog.asp?menucategory_id=64&category_id=215&currpage=10">Sichuan peppercorns</a>
- 1 (½"-piece) ginger, unpeeled and crushed
- 1 stick cinnamon
- 1 star anise
- 6 cloves garlic
- <sup>1</sup>⁄<sub>4</sub> cup chile oil
- 2 tbsp. dark sesame oil
- <sup>2</sup>⁄<sub>3</sub> cup water
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