Homemade Szechuan Sauce Recipes

HOMEMADE SZECHUAN SAUCE RECIPE

Steps:

• Let's begin with de-seeding the chilies.
• Cut chili in half...
• Open and remove all the seeds.
• Remove seeds in a bowl...
• Remove the dried membrane and discard.
• All we need is the skin of red chilies. If you have a sensitive skin then these chilies may irritate your skin, make sure you wear gloves before removing seeds from these chilies.
• All the red chilies are de-seeded and ready. Discard the seeds.
• Transfer cleaned chilies to a mixer...
• Add 1/4 cup water and grind it to a smooth paste.
• Heat sesame oil in a pan, add chopped garlic, ginger and saute for 1 minute.
• Mix in chopped onions and saute for for another 1-2 minutes until onions are translucent.
• Pour in szechuan paste..
• Add tomato ketchup...
• Add soy sauce...
• Add salt..
• Pour in vinegar and bring it to a boil. Add sugar and mix until well blended.
• Adjust sweetness and salt. Sezchuan sauce is ready.
• When completely cooled store it in an airtight container and its good for 3-4 weeks in your refrigerator and for 6 months in your freezer.

SZECHUAN SAUCE RECIPE

Steps:

• Whisk all of the ingredients except the cornstarch 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.

SZECHUAN SAUCE

Steps:

• Mix ginger, garlic, red pepper, soy sauce, chili garlic sauce and sugar in a pan and warm to near boiling.
• Combine broth and cornstarch in small bowl; stir to dissolve cornstarch.
• Stir the cornstarch mixture into the soy mixture. Stir until thickened.

QUICK SZECHWAN SAUCE

Steps:

• In a bowl, stir together olive oil, chile peppers, ginger, and garlic. Mix in sugar, ketchup, and vinegar.

CHICKEN IN SZECHUAN SAUCE

Steps:

• Heat a little oil in a wok and fry chicken until golden, remove chicken and set aside.
• Add more oil to wok and fry onions, spring onions, chilli, ginger and garlic until the onion begins to soften.
• Add mushrooms.
• Return chicken to wok and pour over tomato passata.
• Add beansprouts and stir well.
• Serve with boiled rice.

KERRI'S SZECHUAN SAUCE

Steps:

• Mix soy sauce, oyster sauce, rice wine, sugar, and white pepper together in a small saucepan. Cook and stir over medium-low heat until heated through, about 5 minutes.
• Mix water and cornstarch together in a small bowl. Pour into the saucepan; simmer until sauce thickens, about 5 minutes.