1/4 c. Tahini
1/2 c. chunky peanut butter
1/2 c. freshly brewed tea or water
2 tbsp. chili oil
2 tbsp. sugar
3/4 c. (light) soy sauce
1/2 c. sesame oil
2 tbsp. finely minced garlic
1/4 c. red wine vinegar
2 tbsp. Chinese black rice vinegar
6 tbsp. corn, peanut or vegetable oil
1 1/2 tbsp. roasted sichuan peppercorns
1 c. finely chopped scallions (white and green parts)

Optional and seldom used.

1. Combine the tahini and peanut butter. Start beating with a wire whisk while gradually adding the tea or water. Stir until smooth.

2. Add all the remaining ingredients except the chopped scallions. Cover and refrigerate. (The sauce may be made up well in advance and keeps for months.) For cold sesame noodles. Also great over chicken.

Yield: About 3 1/2 cups, sufficient for 20-25 servings.

Note: Place peppercorns on a heavy skillet and cook over moderately low heat about 3 minutes, or until dark and aromatic. Grind with mortar and pestle, blender or grinder.