Homemade sauce to add to your favorite Chinese dishes.
As a lover of Chinese food, I’m always looking for ways to replicate my favorite restaurant meals at home. One way to make that a little easier is with this Szechuan sauce recipe. Inspired by the bold flavors of Sichuan cuisine, Szechuan sauce is easier to make at home than you might think, drawing from centuries of Chinese culinary tradition. Most of the ingredients you probably have in your kitchen already, while the rest can be found at a grocery store.
This homemade Szechuan sauce is the ideal combination of spicy and sweet. Don’t kid yourself: There’s a little punch to it! But my guess is that the first time you taste this sauce, you’ll be a bit blown away by its depth and umami flavor.
Is This Szechuan Sauce Healthy?
Szechuan sauce is, unfortunately, not that healthy. It contains a fair amount of sugar and sodium. I have mitigated the latter a little bit by using low-sodium soy sauce. You can also substitute the low-sodium soy sauce with coconut aminos for even lower sodium. As long as you use Szechuan sauce in moderation—around one to five tablespoons per recipe—you should be fine.
Slow And Steady Wins The Race
Despite being a simple recipe, Szechuan sauce shouldn’t be rushed. It’s important to be patient and do things slowly. For instance, remember to stir the sauce slowly when adding the cornstarch slurry. You will also want to slowly simmer the sauce while it’s on the stove so that all the flavors have time to meld together. You also want to ensure the sauce has had time to cool before using or storing.
How Do I Store Leftovers?
Allow the Szechuan sauce to cool before putting it in a jar with a tight lid or an airtight container for storage. In the fridge, the sauce will last for a week or 2.
Serving Suggestions
There are countless options for meals that could benefit from Szechuan sauce. Ground Chicken Stir Fry, Cabbage Stir Fry, and Vegetable Fried Rice all taste delicious with Szechuan sauce. The sauce is also a good match with noodle dishes like Cabbage And Noodles or Soba Noodles.
Ingredients
- 1 tablespoon cornstarch
- 1/2 cup vegetable broth
- 1/4 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon chili garlic sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
Instructions
- In a small bowl, mix the cornstarch with a small amount of the vegetable broth to create a slurry.
- Combine soy sauce, brown sugar, chili garlic sauce, rice vinegar, red pepper flakes, garlic powder, and ginger in a saucepan over medium heat.
- Add the remaining vegetable broth to the saucepan and bring to a simmer.
- Pour in the cornstarch slurry and stir continuously and slowly until the sauce thickens, about 3-5 minutes.
- Remove from heat and let the sauce cool.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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