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.
I'm always skeptical of eastern sauces becuase a lot of them are bad. This sauce is a keeper for sure. Very tasty. I like the ginger too.
This is a keeper, easy, fast, ingredients on hand and tasted great. I stir fried stir fry corn, water chestnuts, carrots, brocolli, celery, snap peas and shrimp, added the thickened sauce and served over rice. Thanks for keeping my diet on track, no need to stray with recipes like this one.
It was wonderful! I spiced it up with a bit more pepper flakes as my family loves spicy foods. I used it as a way to get my kids and even my husband to eat green beans! I just mic'd the beans until cooked thoroughly, then tossed them in the sauce and crumbled some bacon into it. It's the firt time I've ever seen a grown man pout because there weren't any veggies left!
Very good and so easy to make. I didn't have any chili-garlic sauce, and served this over noodles. Thank you!
Thanks evie. I poured the sauce over steamed broccoli.