Szechuan Sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2 servings
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Calories
99 kcal
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Course
Condiments
Szechuan Sauce
Description
The Szechuan Sauce recipe blends a balance of salty, sweet, spicy, and sour elements, starting with soy sauce and two types of vinegar. Brown sugar adds sweetness while chili garlic sauce and red pepper flakes bring heat. Fresh minced ginger contributes a sharp freshness. Chicken broth and cornstarch create a smooth, slightly thickened texture by simmering the sauce until it thickens. Removing from heat and cooling allows flavors to settle.
This sauce can complement stir-fries, noodles, or grilled proteins, offering a spicy kick with a touch of sweetness and acidity. The chosen red pepper flakes imitate the characteristic Sichuan peppercorn heat and numbness for those without access to the authentic spice.
Adjusting the heat level by reducing the chili garlic sauce or red pepper flakes can tailor the sauce to your taste. Skipping cornstarch results in a thinner sauce that requires longer simmering and more sweetener for balance. Cooling fully before storing prevents jar damage if frozen. Fresh ginger is recommended but ground ginger is an acceptable substitution.
Ingredients
- 1/4 cup soy sauce low-sodium
- 2 tablespoons red wine vinegar
- 1 tablespoon ginger minced, fresh
- 2 tablespoons brown sugar
- 1 tablespoon Chili garlic sauce or chili sauce, Asian
- 1 tablespoon rice vinegar
- 1/2 teaspoon red pepper flakes crushed
- 1/2 teaspoon garlic powder
- 1/2 cup chicken broth veggie broth for vegetarian
- 1 tablespoon cornstarch
Instructions
- Combine broth and cornstarch in a small bowl; stir until dissolved
- In a saucepan over medium heat, add all ingredients except broth and cornstarch mix and bring to a light boil.
- Stir the cornstarch mixture until it thickens, about 3-5 minutes. Remove from heat and let it cool.
Notes
- Ground red pepper flakes provide a manageable substitute for Sichuan peppercorns, offering heat when the authentic spice is unavailable.
- Omitting cornstarch yields a thinner sauce that benefits from longer simmering and added sweetener for better balance.
- Double the ingredient quantities to make a larger batch, mixing well before cooking.
- Let the sauce cool completely before freezing to avoid glass container breakage.
- When fresh ginger is unavailable, one teaspoon of ground ginger may be used instead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 99 kcal
% Daily Value*
| Calories | 99kcal | 5% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 1391mg | 58% |
| Potassium | 132mg | 3% |
| Fiber | 0g | 0% |
| Sugar | 13g | 26% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 5.3mg | 6% |
| Calcium | 15mg | 2% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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