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Narrow Results You've Selected: Condiments and Sauces Chinese Remove all Source Saveur (9) Difficulty Easy (7) Medium (1) Main Ingredient Vegetables (5) Pork (1) Season Winter (1) Technique No Cook (4) Braise (1) Grill/Barbecue (1) Marinate (1) Topic Recipe (9) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Cuisine:Chinese"; var omni_prop8 = "Course:Condiments and Sauces,Cuisine:Chinese"; var omni_pageName="saveur:"+omni_prop12; 02/24/2013 Hong You (Sichuan Red Chile Oil) This ruby red chile- and spice-infused oil is a key ingredient in all kinds of Sichuan dishes. Issue #154 07/13/2007 Chile–Scallion Relish This pungent condiment, commonly served at Hmong tables, is used in everything from soup to stir-fry. Issue #104 10/18/2000 Red Chile Oil Many Chinese cooks use this robustly flavored oil in many of their dishes. Issue #43 07/19/2007 Chile–Ginger Sambal This classic Singaporean sauce is both spicy and tangy. Issue #8 07/19/2007 Sweet Soy Sauce Lustrous and tasting of smoke, this sauce is very simple to prepare. Issue #8 07/19/2007 Ginger Sauce This fragrant condiment is a traditional Chinese accompaniment for boiled chicken. Issue #8 07/18/2007 Chile Fish Sauce This simple trick gives bottled Asian fish sauce a little bite. Issue #8 03/23/2007 Pickled Young Ginger Use Hawaiian baby ginger for this preparation, as it is very tender and almost fiberless, with thin, papery skin. Issue #6 03/06/2013 Menu: A Spicy Sichuanese Feast The transcendent flavors of these dishes—from hearty mapo tofu to sweet and sour meatballs—will add some spice to your next dinner party. Does Not Apply