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 sechuan peppercorns
1 c. finely chopped scallions (white & 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 as much as 24 hours in advance. Stir in the scallions just before serving. This can be used as a cold sauce on cold noodles or poached chicken.

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

Note 1: Place peppercorns on a heavy skillet and cook over moderately low heat about 3 minutes, or until dark brown and aromatic. Grind with a mortar and pestle, blender or coffee grinder.

2: Use 1/2 this amount with 1 pound of pasta. The other 1/2 can be saved in refrigerator for months and is great over chicken.