Szechuan Sauce

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

luckytrim

Chef Extraordinaire
Joined
Dec 20, 2005
Messages
17,123
Location
southeastern pa.
Szechuan Sauce
Ingredients
1/4 cup low-sodium soy sauce
2 tablespoons maple syrup or brown sugar
1 tablespoon cornstarch (optional*)
1 tablespoon chili garlic sauce
1 tablespoon rice vinegar
1/2 teaspoon Chinese five spice powder
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
Instructions
Whisk all ingredients together in a bowl until combined. Taste, and adjust seasonings as needed. Use immediately or refrigerate in a sealed container for up to 4 days.

For a thicker sauce, include the cornstarch. (The sauce needs to be heated to a simmer in order to thicken.)
(I made a slurry of the Cornstarch before adding)

If you would like a spicier sauce, double the amount of crushed red pepper flakes. For a sweeter sauce, add more maple syrup.
 
Back
Top Bottom