Szechuan Sauce


Szechuan sauce is a spicy, savory sauce that originates from the Sichuan Province of China. It is typically made with chili peppers, garlic, ginger, and Sichuan peppercorns. The sauce is often used as a dipping sauce for dumplings or as a stir-fry sauce.

Ingredients

  • 1 tablespoon Sichuan peppercorns
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 cup vegetable oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup dark brown sugar
  • 1 teaspoon salt

Method

  1. Toast the Sichuan peppercorns in a dry skillet over medium heat until fragrant, about 1 minute. Add the pepper flakes and toast for an additional 30 seconds.
  2. Add the oil, garlic, and ginger. Cook until the garlic is fragrant, about 1 minute.
  3. Add the soy sauce, vinegar, sugar, and salt. Cook until the sugar is dissolved, about 2 minutes.
  4. Remove from the heat and let cool. Store in a jar or container with a tight-fitting lid.

Description

Szechuan sauce is a spicy, savory sauce that is typically made with chili peppers, garlic, ginger, and Sichuan peppercorns. The sauce is often used as a dipping sauce for dumplings or as a stir-fry sauce.

Potential Changes & Improvements

If you want a less spicy sauce, you can reduce the amount of chili peppers or red pepper flakes. For a sweeter sauce, you can increase the amount of dark brown sugar.

What Other Food It Works Well With

Szechuan sauce goes well with stir-fried vegetables, chicken, beef, or shrimp. It can also be used as a dipping sauce for dumplings or spring rolls.

Common Mistakes

One common mistake is to not toast the Sichuan peppercorns and pepper flakes, which results in a bland sauce. Another mistake is to add too much sugar, which makes the sauce too sweet.

Nutritional Information

Serving size: 2 tablespoons
Calories: 107
Fat: 10 g
Saturated fat: 1 g
Unsaturated fat: 9 g
Trans fat: 0 g
Carbohydrates: 5 g
Sugar: 3 g
Sodium: 505 mg

Allergens

Soy, wheat


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