Ingredients:
3 tablespoons peanut butter
3 tablespoons soy sauce
4 teaspoons sugar
3 tablespoons black rice vinegar
1 tablespoon sesame oil
1 clove garlic, chopped
1–2 tablespoons Hot Chili Oil (page 23)

Procedure:

1. Process all the ingredients in a food processor.

Yields ½ cup
Use as a dipping sauce or in Szechwan dishes such as Bang Bang Chicken. For best results, use within a few days.

Ingredients:
1/3 cup rice vinegar
¼ cup brown sugar
2 tablespoons ketchup
1 tablespoon soy sauce
¼ cup water
4 teaspoons cornstarch mixed with 4 teaspoons water






Procedure:

1. In a small saucepan, combine the rice vinegar, brown sugar, ketchup, soy sauce, and water and bring to a boil.
2. Stir in the cornstarch-and-water mixture, stirring vigorously to thicken.
   Hot Chili Oil

6 red chili peppers
1 tablespoon sesame oil
1 cup vegetable oil

Procedure:

1. Cut the chili peppers in half and remove the seeds. Chop coarsely.
2. Mix the oils and heat in a wok or heavy skillet.
3. Add the chopped chili peppers and cook over low heat for about 5 minutes, or until the oil turns red.
4. Cool the oil and strain into a sealed jar. Store in the refrigerator.

Handling Hot Chilies
When handling chili peppers, it's important to make sure that none of the chemical gets in your eyes. For extra safety, wear rubber gloves.