Using some authentic Sichuan ingredients, this sauce is reminiscent of the side dish of spicy sauce served with Sichuan Hot Pot. It also is a far step above the typical pot-sticker sauce and side dish of spicy oil served at most American style Chinese restaurants.
1 T Chili Bean Paste, preferably a Sichuanese brand found in Chinese markets
1 T Sichuan Green Chili Oil
1/2 Sesame oil
1 T Shaoxing Rice Wine or Sherry
2 t scallions, green and white parts, finely choppped
2 t ginger, finely chopped
2-3 T soy sauce
Combine all ingredients. Sauce holds for approximately 2 weeks refrigerated.