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Red Chili Peppers shallots fresh ginger garlic ground green onions Chinese rice tomato puree rice vinegar sesame oil vegetable oil water
Viewed: 33 - Published at: 9 years agoIngredients
- 5 red chili peppers small, finely chopped
- 4 shallots peeled and chopped
- 2 tablespoons fresh ginger grated
- 1 tablespoon garlic finely chopped
- 2 teaspoons szechuan peppercorns roughly ground
- 3 green onions white part only, finely chopped
- 3 tablespoons chinese rice wine
- 1 1/2 tablespoons tomato puree
- 2 tablespoons rice vinegar
- 1/2 teaspoon sesame oil
- 3 tablespoons vegetable oil
- 1 tablespoon water
Method
- Heat the vegetable oil in a wok over a medium heat. When the oil is hot add the chili peppers, shallots, garlic, ginger and spring onions. Fry for about 2 minutes.
- Add the rice wine, rice vinegar, water, tomato puree, sugar and peppercorns. Reduce the heat and simmer for 2-3 minutes. Add the Sesame oil and mix well.
- Remove from the heat and allow to cool. Put in an airtight jar and store in a refrigerator.
