So for all of you that know Mary Chung's in Cambridge MA,
this is fantastic. It seems simple enough.. handmade wontons
on a bed of bean sprouts with a garlic/chili pepper acid sauce
poured over the top. The question is, how do you make the sauce?

Note: this is not the peanut version I've had at a few other places.
Its a spicy, garlic, soy based sauce.

--
Dan

Sqwertz wrote:
> On Tue, 07 Aug 2012 11:54:31 -0400, Dan Logcher wrote:
>
>
>>So for all of you that know Mary Chung's in Cambridge MA,
>>this is fantastic. It seems simple enough.. handmade wontons
>>on a bed of bean sprouts with a garlic/chili pepper acid sauce
>>poured over the top. The question is, how do you make the sauce?
>>
>>Note: this is not the peanut version I've had at a few other places.
>>Its a spicy, garlic, soy based sauce.
>
>
> It made wikipedia...
>
> http://en.wikipedia.org/wiki/Suanla_chaoshou
>
> Fuscia's recipe calls for
>
> 1/2 ts soy
> 1.5 ts black vinegar
> 1/2 ts lard or peanut oil
> 1/2 ts sesame oil
> 2 ts chopped scallions (Hi FG!)
> 1/4 cup hot stock
> Lots of white or black pepper (10-20 turns of the pepper mill)

Mary's has sliced garlic and chili pepper mixed it.. I guess I could
start with this.. but I'm not sure this is the same.

--
Dan