Szechuan Sauce (Stir-fry Sauce)

Szechuan Sauce (Stir-fry Sauce)

This Szechuan Sauce (stir-fry sauce) can be stored and used to add a kick to your regular stir-fries.  Its great to add flavor and heat to fried rice or noodles. It may also be used in soups and stews, in marinades, or added to milder sauces to increase spiciness. Many who like spicy food will actually use this as a dip, preferring it over regular tomato ketchup.

A very handy spicy sauce. I use it regularly in my Hot and Sour soup.

Sichuan cuisine, alternatively romanized as Szechuan (OR Szechwan) cuisine, is a style of Chinese cuisine originating from Sichuan province and the neighboring Chongqing municipality.

Sichuan cuisine is composed of seven basic flavors: sweet, sour, numbing-spicy (using Sichuan peppercorns), spicy, bitter, fragrant/aromatic, and salty.

Milder/Customized versions of Sichuan dishes remain a staple of American Chinese and Indo(Indian) Chinese cuisine.

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Szechuan Sauce (Stir-fry Sauce)

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Recipe Name: Szechuan Sauce (Stir-fry Sauce) Recipe Type: Chinese/ Condiment / Spicy Author: Shana @ RecipesareSimple Prep time:   5 min Cook time: 20 min  Cooling: 30 min Total time:  25 min plus cooling time Yield: (1 cup  )

Watch the Video or click to read Complete Recipe – Below. 

How to make Szechuan Sauce (Stir-fry Sauce) Recipe at a glance: Rehydrate the dried chilies. Chop fresh ingredients. Saute fresh ingredients with spices in oil. Grind rehydrated chili and add to the sauteed ingredients. Cook adding vinegar and seasoning. Thicken the sauce using cornflour slurry. Grind again after cooling to make the sauce smoother. Store tightly.

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Ingredients:

• 20-30 Dried Red Chillies (adjust according to heat they’re packing)
• 10 large Garlic cloves
• 1 thumb-sized piece of Ginger
• 3 Fresh long mild Red chillies
• 1/4- 1/2 cup oil
• 2 cloves
• 2 very small sticks/quills of Cinnamon
• 1/2 tsp Cumin seeds
• 1/4- 1/2 tsp Sichuan peppercorns (if available)
• 4 Tbsp Raw sugar
• 1 1/2 tsp Salt
• 1/4 cup Distilled white vinegar (a bit more if needed)
• 4-5 Tbsp roughly chopped celery leaves
• 1 tsp Cornflour mixed in 1/2 cup water to make a slurry

Same Recipe Video is available on the Recipe page⇑.

On Laptop, is recommended that you open the recipe page and keep this page going if you like to WATCH / LISTEN to the video alongside the written instructions.

Key Ingredients: Dried red chilies, Garlic, Ginger, Fresh red chilies, Spices, Oil, Vinegar, Sugar, Salt, Celery leaves, Water, and Cornflour.

EAT AND TELL!!! Let us know if you tried –  Szechuan Sauce (Stir-fry Sauce)

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