How to Make Szechuan sauce

How to Make Szechuan sauce - 2023 07 03 15 11 17
  • 20g Szechuan peppercorns
  • 30g dried red chili peppers
  • 4 cloves garlic
  • 2 tablespoons vegetable oil
  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon cornstarch
  • Salt to taste
Per serving
Calories: 120 kcal
Proteins: 1 g
Fats: 12 g
Carbohydrates: 3 g
20 minsPrint
  • In a dry pan, toast the Szechuan peppercorns over medium heat for about 2 minutes until fragrant. Remove from heat and let them cool. Once cooled, grind them into a fine powder using a mortar and pestle or a spice grinder.
  • In the same pan, add the dried red chili peppers and toast them over medium heat for about 2-3 minutes until they become slightly darkened and fragrant. Remove from heat and let them cool. Once cooled, remove the stems and roughly chop the peppers.
  • In a small blender or food processor, combine the chopped red chili peppers, garlic cloves, and a pinch of salt. Blend until you have a coarse paste.
  • Heat vegetable oil in a saucepan over medium heat. Add the chili-garlic paste and cook for 2-3 minutes, stirring continuously.
  • Add the ground Szechuan peppercorns, sesame oil, soy sauce, rice vinegar, and sugar to the saucepan. Stir well to combine.
  • In a separate bowl, dissolve cornstarch in a little water to make a slurry. Add the slurry to the saucepan and cook for another 2-3 minutes until the sauce thickens slightly.
  • Taste the sauce and adjust the seasoning with salt if needed. If you prefer a spicier sauce, you can add more ground Szechuan peppercorns or red chili peppers.
  • Remove the sauce from heat and let it cool before transferring it to a sterilized jar or bottle. It can be stored in the refrigerator for up to a month.

The Szechuan sauce is traditionally served with various Chinese dishes, such as stir-fried vegetables, dumplings, noodles, or as a dipping sauce for spring rolls.

Szechuan sauce is a flavorful and spicy condiment originating from the Szechuan province of China. It is known for its unique combination of heat and numbing sensation provided by Szechuan peppercorns. The sauce adds a depth of flavor and complexity to dishes, making it a popular choice for those who enjoy spicy cuisine.

Facts about the sauce:

  1. Szechuan sauce is named after the Szechuan (also spelled Sichuan) province in southwestern China, known for its bold and spicy flavors.
  2. The key ingredient in Szechuan sauce is Szechuan peppercorns, which are not actually peppers but the dried husks of the prickly ash tree. They provide a distinctive numbing sensation along with a citrusy flavor.
  3. The sauce typically combines the spiciness of dried red chili peppers with the aromatic flavors of garlic, soy sauce, and vinegar.
  4. Szechuan cuisine is famous for its use of chili peppers and Szechuan peppercorns, and the sauce is a reflection of this bold and fiery culinary tradition.
  5. Szechuan sauce gained international popularity through its mention in the animated television show “Rick and Morty,” leading to a surge in demand
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