Fred's Schezuan (Sichuan) Sauce

• 1 teaspoon sesame oil
• 2 teaspoons mustard seeds whole, yellow
• 4 cloves garlic minced
• 1 small shallots optional, finely chopped
• 2 tablespoons soy sauce, sodium reduced
• 1 each thai bird's eye chili peppers finely chopped, or jalapeno, or 1/2 teaspoon tabasco
• 1 1/2 cups tomato juice or v8
• 1/2 teaspoons white pepper
• 1/2 teaspoons cumin ground
• 2 teaspoons cornstarch
• 1 x black pepper to taste, freshly ground

1. Considering it makes about 1 1/2 cups of sauce, and that goes a long way (ie: 2 Tbs per serving, approx), the fat content per serving should be about 1g due to the sauce.
2. The flavor of the sesame oil is quite indespensible, to me.
3. It's quite spicy, be warned!
4. But it's fantastic for vegetables over rice, or with vegetables, grilled chicken, and rice noodles; or stirred into plain wild rice.
5. DIRECTIONS:
6. In a small skillet, saute the garlic, hot pepper, shallot, and mustard seed in the oil until the garlic and shallots brown and the mustard seeds begin to pop (best over high heat, but don't let the oil burn).
7. Add the tomato juice, tamari, white pepper and cumin.
8. Lower heat and simmer for 5 minutes.
9. In a smal; cup mix 2 teaspoons cold water and the cornstarch until smooth.
10. Stir into sauce, stirring constantly.
11. The sauce should thicken in about a minute or two.
12. Remove from heat and stir into your favorite dish.
13. By Frederick True

sesame oil, mustard seeds, garlic, shallots, soy sauce, peppers, tomato juice, white pepper, cumin ground, cornstarch, black pepper

Taken from recipeland.com/recipe/v/freds-schezuan-sichuan-sauce-50864 (may not work)