How to make szechuan sauce?

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i would like to to make recipe for work but kot to spice
Best Answer
Szechuan Chili Sauce

Serving Size: 4

Ingredients:

1 tbsp Light soy sauce
1 tbsp Sesame oil
3 tbsp Dry sherry
1 tbsp chili sauce
2 tsp soy sauce
1/4 tsp peppercorns -- Szechwan roasted
1/4 tsp splenda
1/4 tsp Salt

Directions:

Mix the ingredients together and chill. Prepare only when required.


Per Serving (excluding unknown items):


49 Calories; 3g Fat (82.0% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 564mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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Other Answers (4)

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  • scrappykins answered 8 years ago
    Blackberry Szechuan Sauce

    SAUCE
    1/2 cup blackberries, puree from blended fresh blackberries
    1/2 cup sake or dry sherry
    1 tablespoon cornstarch
    1/2 teaspoon salt
    1/2 teaspoon red pepper flakes
    1/2 teaspoon grated ginger
    1 teaspoon lime juice
    2 garlic cloves, minced
    1 1/2 tablespoons honey


    To make the sauce, puree blackberries and mix with remaining sauce ingredients in a medium saucepan; bring to a boil or medium-high heat. Cook until thickened. Sauce may be made a day ahead.


    Szechuan Sauce

    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

    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.
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  • lollipoppett2005 answered 8 years ago
    Szechuan Sauce

    Dark Soy Sauce 100ml
    Water 200ml
    Dark Brown Sugar 80g (6 tbsp)
    Cinnamon Stick approx 3cm
    Fennel Seeds 1.5g (½ tsp)
    Star Anise half a clove
    Crushed Szechuan Pepper 2g (½ tsp)
    (or Black Pepper which is not quite so hot)
    Fresh Ginger one whole peeled root (12g)

    Method:

    Szechuan Sauce
    Take small thick-bottomed saucepan, add all of the ingredients and bring to the boil. Simmer for approximately 15 minutes to reduce to about half the original volume or until the sauce begins to thicken. Pass through a fine strainer and the sauce is ready to serve.

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  • Swirly answered 8 years ago
    Szechuan is HOT.....so don't use as much Szechuan peppercorns!

    Szechuan Peppery Hot Sauce
    2 Tablespsoons chopped scallion
    1 Tablespsoon sesame oil
    1 Tablespsoon sesame seeds
    2 Tablespsoons red wine vinegar
    3 Tablespsoons soy sauce
    3 Tablespsoons chicken stock
    1 teaspoon ground Szechuan Peppercorns
    2 teaspsoons hot oil
    Mix all the ingredients together in a bowl.
    http://www.chinesefood-recipes.com/chine...
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  • Skypilot49 answered 8 years ago
    google is your friend

    http://www.recipezaar.com/147645
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