Description
This Szechuan Sauce is a flavorful sweet and savory recipe with just the right amount of spice. Perfect as a dip, marinade, or sauce for rice, noodles, and stir-fried meals. Ready in just 15 minutes with soy sauce, fresh ginger, and chili garlic sauce.
Ingredients
- 1/4 cup low-sodium soy sauce
- 2 tbsp red wine vinegar
- 1 tbsp fresh ginger, minced
- 2 tbsp brown sugar
- 1 tbsp Asian chili garlic sauce or chili sauce
- 1 tbsp rice vinegar
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp garlic powder
- 1/2 cup chicken broth (or veggie broth for vegetarian)
- 1 tbsp cornstarch
Instructions
- Combine broth and cornstarch in a small bowl, stirring until dissolved.
- In a saucepan over medium heat, add all ingredients except the cornstarch mixture and bring to a light boil.
- Stir in the cornstarch mixture until the sauce thickens (about 3–5 minutes). Remove from heat and let cool.
Notes
- For authentic Szechuan flavor, ground red pepper flakes mimic the tingling spice of Sichuan peppercorns.
- If you prefer a thinner sauce, skip the cornstarch and simmer slightly longer with extra sweetener.
- Double the recipe for more servings, whisking all ingredients thoroughly.
- Cool completely before freezing; hot jars may crack.
- Fresh ginger gives the best flavor; substitute 1 tsp ground ginger if unavailable.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauces
- Method: Stovetop
- Cuisine: Asian, Chinese