HOW TO MAKE SZECHUAN (SICHUAN) SAUCE – BEST SZECHUAN SAUCE …
|20 Dried Red Chilies or Sichuan Red Peppers|
|2 Green Chilies, finely chopped|
|3 Green Onions, finely chopped, keep white and green parts separate|
|1 Tbsp Ginger, grated|
|14 cloves Garlic, peeled|
|¼ cup Vegetable Oil|
|5 Tbsp tomato ketchup or tomato paste|
|¼ cup water or Vegetable stock|
|1½ Tbsp Salt, adjust to taste|
|2 tsp Sugar|
|3 tsp plain Vinegar|
|Water to soak red chilies|
- Cover the peppers with hot water and let it soften for 15 minutes, then drain the water Add the peppers and garlic to a blender. Grind to a fine paste On a pan, heat up the oil. Add grated ginger, 1 minced garlic clove, green peppers, white part of the green onions. Fry for 2-3 minutes on medium heat till the onions turn translucent Add the ground pepper and garlic paste, and cook on medium heat for 8-10 minutes. Add the tomato paste or ketchup, salt, sugar, and some water. Mix well and cook on medium heat for 4-5 minutes until the sauce thickens to the consistency you like Add vinegar and spring onion greens and mix well. Cook for a final 2 minutes. Let the sauce cool down to room temperature. Store in a glass container, covered, in the refrigerator upto 2 months.
SZECHUAN SAUCE RECIPE – FOOD.COM
Total time: 25 minutes
Prep time: 10 minutes
Cook time: 15 minutes
Yield: 4 serving(s)
|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|
- 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.
Calories 33.2, FatContent 0.3, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 387.4, CarbohydrateContent 5.2, FiberContent 0.4, SugarContent 1.4, ProteinContent 1.6