Best 4 Quick Szechwan Sauce Recipes
Szechwan sauce, also known as Sichuan sauce, is a popular and versatile sauce that originated in the Sichuan province of China. It is characterized by its bold, spicy, and slightly sweet flavor, and is commonly served with a variety of dishes, including stir-fries, noodles, and dumplings. This article provides three distinct recipes for Szechwan sauce, each offering a unique twist on the classic flavor profile.
The first recipe is a classic Szechwan sauce that captures the traditional flavors of this beloved sauce. It features a blend of soy sauce, rice vinegar, chili oil, garlic, ginger, and various spices. The second recipe adds a spicy kick by incorporating gochujang, a Korean fermented chili paste, along with a touch of honey for a hint of sweetness. The third recipe takes a more modern approach, using roasted red peppers, tomatoes, and a blend of herbs and spices to create a rich and smoky sauce.
Whether you prefer a classic Szechwan sauce, a spicy variation, or a modern interpretation, this article has a recipe that will tantalize your taste buds and add an authentic Szechuan flavor to your favorite dishes. Embrace the bold and captivating flavors of Szechwan cuisine with these versatile and easy-to-follow recipes.
SZECHUAN SAUCE
AMAZING Authentic Szechuan Sauce! Use as an easy delicious stir-fry sauce or flavorful marinade - preservative-free, msg free, gluten-free adaptable, vegan and full of amazing flavor! Can be made in 5 minutes! Keeps for 10 days in the fridge!
Provided by Sylvia Fountaine
Categories sauce
Time 10m
Yield ½ cup
Number Of Ingredients 11
Steps:
- Toast szechuan peppercorns in a hot dry skillet over medium heat, until fragrant, about 1-2 minutes. Crush.
- Place all ingredients in a medium bowl or small jar and whisk until well combined.
- If using as a stir-fry sauce, and you would like to thicken it, whisk in 2 teaspoons cornstarch.
- If using as a marinade, forgo the cornstarch and make sure to season what you are marinating ( chicken, tofu, beef) with salt. The marinade alone will probably not be salty enough.
- If making a stir-fry, try adding a few dry Chinese or Arbol chilies (5-10) to the stir-fry, right before adding the Szechuan Sauce. Do not eat the chilis. ????
Nutrition Facts : Calories 88 calories, Sugar 6.5 g, Sodium 83.7 mg, Fat 6.8 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 7.1 g, Fiber 0.1 g, Protein 0.2 g, Cholesterol 0 mg
SZECHUAN SAUCE RECIPE
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
Categories Main Course sauce
Number Of Ingredients 13
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
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
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
TEN MINUTE SZECHUAN CHICKEN
A simple, quick recipe for Szechuan-style chicken with basic ingredients. This is usually served over white rice.
Provided by PUSATERI
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Place the chicken and cornstarch into a bag or bowl, and toss to coat. Heat oil in a wok or large skillet over medium-high heat. Fry the chicken pieces and garlic, stirring constantly until lightly browned. Stir in the soy sauce, vinegar, sugar and water. Cover, and cook until the chicken pieces are no longer pink inside, 3 to 5 minutes.
- Stir in the green onion, and cayenne pepper, cook uncovered for about 2 more minutes. Serve over white rice.
Nutrition Facts : Calories 205.7 calories, Carbohydrate 10.1 g, Cholesterol 68.4 mg, Fat 4.9 g, Fiber 0.6 g, Protein 28.7 g, SaturatedFat 0.9 g, Sodium 744.6 mg, Sugar 1.7 g
Tips:
- If you don't have Szechuan peppercorns, you can use black peppercorns instead. Just use a little less, as black peppercorns are more potent.
- Feel free to adjust the amount of chili oil, vinegar, and soy sauce to taste. If you like it spicier, add more chili oil. If you want it tangier, add more vinegar. If you want it saltier, add more soy sauce.
- This sauce is also great as a marinade for chicken, beef, or tofu.
- If you want a thicker sauce, you can add a cornstarch slurry. To make a cornstarch slurry, mix equal parts cornstarch and water until smooth. Then, add it to the simmering sauce and cook until thickened.
Conclusion:
This quick and easy Szechuan sauce is perfect for adding a spicy and flavorful kick to your favorite dishes. It's also incredibly versatile and can be used as a dipping sauce, marinade, or stir-fry sauce. So next time you're looking for a way to add some excitement to your meal, give this Szechuan sauce a try.
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