Szechuan Sauce
Hailing from the Sichuan province in southwest China, Szechuan sauce is a bold and spice sauce that is heavy on the garlic and chili peppers. Yield: 1 c of sauce
Servings: 16 (1 Tbsp) servings
Ingredients
- ½ c chicken broth (we prefer low sodium)
- 1 ½ tablespoon soy sauce
- 1 teaspoon lemon juice
- 2 garlic cloves, minced
- 1 ½ tablespoon brown sugar
- 2 teaspoon chili paste
- 1 teaspoon ginger
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- ¼ teaspoon cayenne pepper
- 1 tablespoon corn starch
- 2 tablespoon rice vinegar
Instructions
- In a small saucepan, mix together chicken broth, soy sauce, and lemon juice.
- Add garlic, brown sugar, chili paste, ginger, and peppers. Bring to a simmer.
- In a small bowl, add vinegar to corn starch and mix until the cornstarch is dissolved.
- Pour cornstarch mixture into the saucepan. Stir frequently and simmer until the sauce has thickened.
- Remove from heat. Refrigerate for up to a week.