Best Sichuan Chile Sauce Recipes

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

Number Of Ingredients 13

Ingredients

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

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

Ingredients

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 SHRIMP WITH CHILI SAUCE

Szechuan Shrimp with Chili Sauce image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 18

Ingredients

1 pound medium shrimp
4 teaspoons salt
2 tablespoons hoisin sauce
2 tablespoons chili sauce
2 teaspoons Shao Hsing
1 teaspoon thin soy sauce
1 teaspoon fish sauce
1 teaspoon chili paste with garlic
1/2 teaspoon sesame oil
1/2 teaspoon peanut oil
1/2 teaspoon hot chili oil
1/2 teaspoon sugar
1/2 teaspoon MSG
2 tablespoons fresh ginger root, finely minced
6 scallions, finely minced (about 2/3 cup)
3 tablespoons finely minced garlic
3 dried red chilies
4 cups peanut oil

Steps:

Peel, devein and butterfly the shrimp. Sprinkle with 1 teaspoon of the salt and allow to stand for 1/2 hour. During this time, prepare the sauce: mix together the hoisin sauce, the chili sauce, the Shao Hsing, the soy sauce, the fish sauce, the chili paste with garlic, the sesame oil, the peanut oil, the chili oil, the sugar and the MSG.
In a wok, bring 4 cups of peanut oil to 375 degrees.
When the shrimp are ready to cook, thoroughly wash off the salt with cold water. Add another teaspoon of salt to the shrimp, mix, let stand 30 seconds, and wash off the salt. Repeat this procedure twice more. The final time, drain well but do not dry--let some water cling to the shrimp. Immerse half of the shrimp in the hot oil and cook until just past translucent (20 seconds or so). Remove. Add the other half of the shrimp. The oil will not be as hot so this portion of shrimp may need 30 seconds to finish cooking. Remove.
Drain all of the oil but 2 tablespoons from the wok. Over very high heat, stir-fry the ginger, the scallions, the garlic, and the dried chilies for one minute. Add the reserved shrimp. Toss. Add the prepared sauce. Stir to coat shrimp and serve.