Comments: Serve over chinese noodles or use as sauce for stir fry veggies.

1	tablespoon	minced garlic
2	tablespoons	sugar
3/4	cup	sesame-seed paste -- (tahini)
2	tablespoons	red wine vinegar
3	tablespoons	sesame oil
5	tablespoons	dark soy sauce
5	teaspoons	chili oil *
1/2	cup	chopped scallions

• Mix together garlic, tahini, tea, soy sauce, chili oil, 2 Tbs. sesame oil, sugar and vinegar. Process until smooth. Mix in 1 Tbs. sesame oil.
• To serve: Add the chopped scallions to sauce and add to cooked chinese noodles; tossing until well combined. Add 1/2 cup shredded cucumber and toss again. Serve at room temperature.

  Serves 4

• To make the Chili Oil: carefully crush 2 or 3 red chilis and place in canola oil. Wait at least a week. (Strain before using) (This spicy-hot oil is red-colored (from the chiles) and is a mainstay of Chinese cookery. It will keep 6 months at room temperature, but will retain its potency longer if refrigerated. )