Servings: 1 cup
Homemade Szechuan Sauce Recipe
From the Sichuan Province of China, Szechuan sauce is a sweet and spicy combination of soy sauce, vinegar, sugar, garlic, and spiciness!
Ingredients
- 1/2 cup low sodium soy sauce
- 2 tablespoons black vinegar or rice vinegar
- 2 tablespoons brown sugar
- 1 clove garlic , minced or grated
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon sichuan peppercorns , optional and ground
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions
- In a small saucepan, whisk together the 1/2 cup low sodium soy sauce, 2 tablespoons black vinegar or rice vinegar, 2 tablespoons brown sugar, minced or grated 1 clove garlic and 1 teaspoon crushed red pepper flakes. Heat over low heat until small bubbles form. If using 1 teaspoon sichuan peppercorns, add them now.
- In a small mixing bowl, whisk together the 1 tablespoon cornstarch and 1/4 cup water. Whisk into the hot sauce until fully combined and no lumps remain (except for the pepper flakes).
- Continue to heat for another 2-3 minutes or until the sauce starts to thicken and becomes glossy.
- Remove from the heat until ready to use or pulse in a blender to make smooth.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Storage: Store the sauce in an airtight container for up to 1 week in the refrigerator. Reheat it in the microwave or by stovetop.
Freezing: Place in a freezer-safe container or resealable freezer bag in the freezer for up to 3 months. Thaw in the fridge overnight or use the defrost function of the microwave. Reheat as you would leftovers.
Nutrition
Calories: 221kcal, Carbohydrates: 43g, Protein: 13g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 0.1g, Sodium: 4635mg, Potassium: 591mg, Fiber: 3g, Sugar: 24g, Vitamin A: 617IU, Vitamin C: 1mg, Calcium: 94mg, Iron: 3mg