Szechuan Sauce Recipe
User Reviews
5
-
Prep Time
10 mins
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Cook Time
5 mins
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Servings
4
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Calories
98 kcal
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Course
Main Course, Condiments
Szechuan Sauce Recipe
Description
This Szechuan Sauce Recipe combines salty soy sauce, tangy rice vinegar, fragrant sesame oil, and sweet brown sugar as its base. Chili garlic sauce, ground ginger, garlic powder, lightly toasted ground Szechuan peppercorns, and crushed red pepper flakes contribute layers of spiciness and aroma, distinctive of the Szechuan culinary style.
Cooking the mixture brings the flavors together, and an optional cornstarch slurry can be added to thicken the sauce for a glaze-like consistency. Additional ingredients like chicken stock, Chinese five-spice powder, and sriracha can be included to modify flavor and heat intensity.
The sauce is best stored refrigerated in a sealed container and is made in about a one-cup batch. Its heat level is mild but with noticeable zing; heat can be adjusted by varying chili ingredients. This sauce is a versatile condiment that enhances stir-fries, dipping applications, and marinated dishes with Szechuan-inspired flavor.
Ingredients
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar or honey
- 1 tablespoon Chili garlic sauce
- 1/2 tablespoon ground ginger fresh minced ginger is good, too
- 1 teaspoon garlic powder fresh minced garlic is good, too
- 1/4 - 1/2 teaspoon Szechuan peppercorns lightly toasted and ground
- 1 teaspoon red pepper flakes crushed
OPTIONAL INGREDIENTS
- 1/2 cup chicken stock
- 1-2 tablespoons cornstarch optional, for thickening
- 1/2 - 1 teaspoon Chinese five-spice powder
- 1 teaspoon sriracha or more to taste
Instructions
- Whisk all of the ingredients except the cornstarch (if using) together in a small pot. You can blend them in a food processor or blender if you'd like.
- Bring the pot to a boil, then reduce the heat and simmer for 3 minutes.
- If you'd like to thicken it, dissolve 1 tablespoon cornstarch in 2 tablespoons of water until well mixed. Stir it into the szechuan sauce and stir until it thickens up, 2-3 minutes. For thicker szechuan sauce, use 2 tablespoons cornstarch.
- Cool and serve.
Notes
- Store the sauce in a sealed container in the refrigerator to maintain freshness.
- This recipe yields approximately one cup of sauce.
- The heat level is mild but can be adjusted by increasing chili garlic sauce, red pepper flakes, or adding hot chili powder.
- Optional ingredients like chicken stock and Chinese five-spice powder can be added to deepen flavor.
- The sauce thickens with cornstarch slurry, with amounts adjustable to desired thickness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 98 kcal
% Daily Value*
| Calories | 98kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 1098mg | 46% |
| Potassium | 141mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 148IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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