Prep 10 mins
Cook 15 mins
Works well with shrimp, pork or chicken.
- 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.
Excellent recipe. I followed it to the letter and will definitely make it again!
I needed some Szechuan sauce for a noodle salad recipe but I hate having a whole bottle of something I don't use very often. This was a fabulous - probably better - substitute for the store bought stuff. It made about 1/2 cup - just perfect! It was easy and I could adjust the heat for my family's taste. Thanks for sharing this wonderful recipe!
I made this sauce vegan, using vegetable broth. Also I didn't have sherry, so used rice wine (mirin) instead. It's fabulous. I parboiled green beans, fried some cubed tofu until crispy, then stir-fried red pepper and onion, added the tofu and beans, and then the sauce, cooking it on high heat in the wok until it was reduced and clinging to all the ingredients. Hubby ate 2 humongous helpings with rice! This is the best szechuan sauce recipe I have ever found.