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. ????
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.
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.
Time 10m Yield 6 Number Of Ingredients 7 Steps:
In a bowl, stir together olive oil, chile peppers, ginger, and garlic. Mix in sugar, ketchup, and vinegar.
More about “quick szechwan sauce recipes”
Time 10m Yield 6 Number Of Ingredients 7 Steps:
In a bowl, stir together olive oil, chile peppers, ginger, and garlic. Mix in sugar, ketchup, and vinegar.
