Szechuan Orange Sauce

For the sauce:
1 tbsp. olive oil
1 shallot, peeled and sliced
1 garlic clove, peeled and crushed
1 inch fresh ginger, peeled & sliced across the grain
1/2 jalapeno pepper, sliced
1/4 red bell pepper, diced
1/2 bunch scallions, white part only, chopped
4 Szechuan peppercorns

1 fresh tomato, diced
2 oranges, peeled and chopped
1 cup sake
1 cup mirin
2 tbsp. soy sauce
4 whole shrimp, roasted in the oven or fried brown

2 tbsp. veal stock
2 tbsp. chicken stock
salt and pepper to taste

For the sauce:
Heat the olive oil and add the shallot, garlic, ginger, jalapeno, bell pepper, scallions and Szechuan peppercorns and saute until all of the vegetables are softened.

Add the tomatoes, oranges, sake, mirin, soy sauce and roasted shrimp and bring to a boil. Reduce to a slow simmer and cook until reduced in volume by 2/3 to 3/4.

Add the veal stock and chicken stock and bring back to a boil. Reduce to a simmer and reduce until the liquid forms a thin coat on the back of a spoon.

Strain through the fine die of a food mill or force through a small strainer with a wooden spoon. Season to taste with salt and pepper and reserve warm.

Servings: 4
Source: Chef Anne Gingrass