I'm pretty sure my version is going to be a peanut sauce with Sichaun pepper in it, poured over silken tofu, which is going to be nowhere near as impressive as the original, but sounds tasty.
Sorry, my Chinese skills are non-existent, and I really only know ingredients from forays into Chinatown supermarkets--and, due to American labeling laws, everything's got enough English on the package for me to hack it there. I just know things from reading cookbooks.
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Date: 2010-06-09 11:22 pm (UTC)Sorry, my Chinese skills are non-existent, and I really only know ingredients from forays into Chinatown supermarkets--and, due to American labeling laws, everything's got enough English on the package for me to hack it there. I just know things from reading cookbooks.