Servings: 4
Calories: 75kcal
Equipment
- whisk
- small pot
Ingredients
- ½ cup chicken or vegetable broth1 tablespoon dark brown sugar
- ½ tablespoon freshly grated ginger
- 1 teaspoon minced garlic
- 1 tablespoon chili-garlic paste
- 1 teaspoon dried red chili flakes
- ¼ – ½ teaspoon lightly toasted and crushed Sichuan peppercorns
- ¼ cup low-sodium soy sauce
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon oyster sauce
- ½ teaspoon white pepper
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon sriracha
- 1 –2 tablespoons cornstarch slurry
Instructions
Step 1: Gather Your Ingredients
- Before you start, lay out all your ingredients. Having everything within reach makes the cooking process smoother and more enjoyable.
Step 2: Mix the Base
- In a medium-sized mixing bowl, combine the soy sauce, rice vinegar, and sesame oil. This base forms the foundation of your sauce. The soy sauce adds depth, while vinegar introduces a tangy element.
Step 3: Infuse Flavor
- Add the dark brown sugar or honey, ginger, garlic, and chili-garlic paste. Stir them together until the sugar is dissolved. The mixture should start to smell heavenly as the ingredients meld.
Step 4: Spice It Up
- Now, throw in the dried red chili flakes and crushed Sichuan peppercorns. Make sure to taste as you go. Adjust the heat according to your preference, as Szechuan sauce can vary widely in spice level.
Step 5: Thicken (Optional)
- If you prefer a thicker consistency, mix a cornstarch slurry in a small bowl (equal parts cornstarch and cold water). Slowly stir this into the sauce over low heat until it thickens to your liking.
Step 6: Store or Serve
- Your Szechuan sauce is ready! Use it immediately or store it in an airtight container in the fridge for up to two weeks.
Notes
- Quality Ingredients: Use fresh ginger and garlic for a more vibrant flavor.
- Adjust the Heat: Start with less chili-garlic paste and add more as needed.
- Storage: The sauce thickens as it cools; thin it with a little water or broth if required.
- Chill It: Letting the sauce sit for a few hours in the fridge allows the flavors to meld beautifully.
- Experiment: Don’t hesitate to tweak ingredients; it’s all about what you love!
Nutrition
Serving: 68g | Calories: 75kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4.4g | Saturated Fat: 0.6g | Cholesterol: 1mg | Sodium: 765mg | Fiber: 1g | Sugar: 1g
Tried this recipe?Let us know how it was!