Sichuan Chile Sauce Recipes

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SZECHUAN SAUCE



Szechuan Sauce image

AMAZING Authentic Szechuan Sauce! Use as an easy delicious stir-fry sauce or flavorful marinade - preservative-free, msg free, gluten-free adaptable, vegan and full of amazing flavor! Can be made in 5 minutes! Keeps for 10 days in the fridge!

Provided by Sylvia Fountaine

Categories     sauce

Time 10m

Yield ½ cup

Number Of Ingredients 11

½ -1 teaspoon Szechuan Peppercorns (or sub black peppercorns)
1/4 cup soy sauce ( of Gluten-Free Liquid Aminos) see notes.
3 tablespoons honey (or sub maple syrup, coconut sugar, brown sugar or sugar alternative)
1 tablespoon sesame oil
1 tablespoon rice wine vinegar (or black vinegar)
1 tablespoon Chinese cooking wine (shaoxing) or mirin (both optional)
3 garlic cloves, finely minced (use a garlic press)
2 teaspoons fresh ginger, finely minced ( or use ginger paste)
1 tablespoon garlic chili paste (or sambal oelek) more for more spicy or sub 1 teaspoon chili flakes
½ teaspoon Chinese Five Spice
optional- 2-3 teaspoons corn starch, to thicken, see notes.

Steps:

  • Toast szechuan peppercorns in a hot dry skillet over medium heat, until fragrant, about 1-2 minutes. Crush.
  • Place all ingredients in a medium bowl or small jar and whisk until well combined.
  • If using as a stir-fry sauce, and you would like to thicken it, whisk in 2 teaspoons cornstarch.
  • If using as a marinade, forgo the cornstarch and make sure to season what you are marinating ( chicken, tofu, beef) with salt. The marinade alone will probably not be salty enough.
  • If making a stir-fry, try adding a few dry Chinese or Arbol chilies (5-10) to the stir-fry, right before adding the Szechuan Sauce. Do not eat the chilis. ????

Nutrition Facts : Calories 88 calories, Sugar 6.5 g, Sodium 83.7 mg, Fat 6.8 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 7.1 g, Fiber 0.1 g, Protein 0.2 g, Cholesterol 0 mg

SZECHUAN SAUCE



Szechuan Sauce image

Make and share this Szechuan Sauce recipe from Food.com.

Provided by Evie in Peru

Categories     Szechuan

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons dry sherry
1 1/2 tablespoons minced peeled ginger
2 garlic cloves, minced
1/2 teaspoon dry crushed red pepper
1/2 cup canned low sodium chicken broth
2 teaspoons cornstarch
1 1/2 tablespoons soy sauce
1 tablespoon asian chili-garlic sauce
1 teaspoon sugar

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.

Nutrition Facts : Calories 33.2, Fat 0.3, SaturatedFat 0.1, Sodium 387.4, Carbohydrate 5.2, Fiber 0.4, Sugar 1.4, Protein 1.6

SZECHUAN SAUCE RECIPE



Szechuan Sauce Recipe image

This homemade szechuan sauce recipe is the perfect combination of sweet and spicy, and so easy to make. It's perfect for quick dinners, stir fries, noodle dishes, and more.

Provided by Mike Hultquist

Categories     Main Course     sauce

Number Of Ingredients 13

1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon honey (or more for sweeter)
1 tablespoon chili garlic sauce
1/2 tablespoon ground ginger (fresh minced ginger is good, too)
1 teaspoon garlic powder (fresh minced garlic is good, too)
1 teaspoon sriracha (or more to taste)
1 teaspoon crushed red pepper flakes
1/2 cup chicken stock
1-2 tablespoons cornstarch (optional, for thickening)
1/4 - 1/2 teaspoon szechuan peppercorns (lightly toasted and ground (or to taste - or use black peppercorns instead))
1/2 - 1 teaspoon Chinese 5 spice

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.

Nutrition Facts : Calories 98 kcal, Carbohydrate 13 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 1098 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

SICHUAN CHILE OIL



Sichuan Chile Oil image

Spicy chile crisp is a versatile condiment. Use it on noodles, over stir-fries, on eggs, with cold leftover meats, or in cold salads. (It's especially good paired with yogurt and crisp, refreshing vegetables like cucumbers or raw snap peas.)

Provided by J. Kenji López-Alt

Categories     easy, condiments, sauces and gravies

Time 15m

Yield About 1 1/4 cups chile oil

Number Of Ingredients 13

4 dried chiles de árbol, stems and seeds removed (see Note)
2 dried ancho chiles, stems and seeds removed (see Note)
1 cup neutral oil, such as canola, rice bran or soybean oil
4 garlic cloves, smashed with the side of a knife, skins discarded
1 (1-inch) unpeeled knob fresh ginger, smashed with the side of a knife
1 tablespoon Sichuan peppercorns
1 whole star anise pod
1 teaspoon whole cumin seeds
1 teaspoon whole fennel seeds
1 tablespoon granulated sugar
1 tablespoon sesame seeds (black, white or a mix)
1/2 teaspoon kosher salt
1/4 teaspoon MSG powder, such as Aji-no-moto or Ac'cent (optional)

Steps:

  • Using a pair of kitchen shears, cut all of the chiles into 1/2-inch pieces. Toast chiles in a dry wok or saucepan over medium heat, stirring and shaking constantly, until fragrant and lightly darkened in color, about 2 minutes.
  • Transfer toasted chiles to the bowl of a food processor or mortar and pestle, and pulse or pound until the chiles break into 1/8- to 1/4-inch pieces that resemble store-bought red-pepper flakes or flaky sea salt. (Be careful not to overprocess.) Transfer the chile flakes to a heat-proof mixing bowl.
  • Combine oil, garlic, ginger, Sichuan peppercorns, star anise, cumin and fennel seeds in a small saucepan. Heat over low heat until gently bubbling, then cook for 10 minutes, adjusting heat to maintain the barest of bubbling.
  • Set a fine-mesh strainer over the bowl with the chiles. Pour the hot oil through strainer over the chiles. Discard solids. Stir sugar, sesame seeds, salt and MSG, if using, into oil mixture until combined. Allow to cool, transfer to a sealed container, and let rest at room temperature overnight before using. You can store chile oil in a cool, dark pantry for a few weeks, or indefinitely in the refrigerator.

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