i ate some over shrimp today..well not that exact sauce but one made with
peanut butter..seasame...chili oil and some soy sauce...was good.
i didnt have any noodle or anything with it tho as these were shell on
shrimp and i just wanted em to have the asian flavor as i peeled and ate
them.

KROM



"W. Baker" > wrote in message
...
> tonight , for the first time in some 13 eears we sent out for chinese food
> after a hard day visiting doctors, getting a shot in the
> back(sacroiliac-steroid) and travelling on 4 busses with my folding
> chariot(it builds strong arms hauling it off and on the bus). Well, we
> have had chinese take out occasionally, but not those shechwan dumplings
> with hot oil seame sauce, the kind I used to love, hot on noodles. The
> taste of that sauce in m mouth is haunting me and I am tring to figure,
> not the recipe for the sauce, which I have in a couple of cookbooks-mostly
> peanut butter or sesame paste(tahini?) scallions, hot oil, sesame oil,
> etc- but what would be not carby and good to use them on. I was thinking
> of chcken but mam not sure. Any bright ideas out there in "watch the
> carbs" land? Why do I think that susan and/or Nick will have some ideas?
>
> Wendy