re: #26 HappyWarrior

Szechuan (nowadays more often rendered Sichuan) is the first Chinese cuisine I attempted. I’ve got only a few recipes really down pat…and none of the elegant ones, but man do I love it. But I can’t do the chile heat and Sichuan peppercorn sting the way the locals do. I know it’s a total waste of brain power, but I find myself considering the whole “Szechuan sauce” thing just because it’s like a culinary brain teaser…what would I put together and slap that label on?