The Edmond Sun

Food

December 16, 2013

McCormick announces top flavors and food trends for 2014 and beyond

(Continued)

EDMOND — Sichuan Cashew Sauce

This nutty, Asian-inspired condiment gets a spicy kick from hot chili in oil and Chinese Five Spice. Serve with crunchy jicama or carrots, fried wontons or toss with cold noodles.

Ingredients:

Prep Time: 10 minutes

1/2 cup creamy peanut butter

1/4 cup hot chili in oil

2 tablespoons fresh lime juice

1/2 teaspoon McCormick® Gourmet Chinese Five Spice

1 1/2 cups chopped toasted cashews

1/2 cup McCormick® Gourmet Crystallized Ginger, chopped

1 cup chopped green onions

Directions:

1. Mix peanut butter, hot chili in oil, lime juice and Chinese Five Spice in medium bowl until well blended. Add cashews and ginger; mix well. Add green onions; toss gently.

2. Store leftover sauce in refrigerator. Let stand at room temperature 10 minutes before serving.

Makes 3 1/2 cups or 28 (2-tablespoon) servings.

Test Kitchen Tip: Hot chili in oil is available in Asian markets and online specialty stores. Lao Gan Ma is a well-known brand.

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