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help replicating mild szechuan sauce

noya | Feb 14, 201103:23 PM

We enjoyed a really lovely stir-fry last night--broccoli, tofu and shiitake covered in a mild szechuan sauce (at Park and Orchard in South Rutherford, NJ, if anyone is familiar). And I'm hankering to replicate. I've got it all covered...minus the sauce. I could taste the ginger..beyond that, I'm clueless. Please help! Thanks so much in advance :-)

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