Community Pick
Szechuan Sauce

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Works well with shrimp, pork, eyeballs or chicken.
- Ready In:
- 25mins
- Serves:
- Units:
Nutrition Information
32
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ingredients
- 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
directions
- 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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Only 3 routinely grace my dinner table, yet finding a recipe we all agree on is a challenge. As Mom and the sole vegetarian, I usually like what I've cooked and only one of the other 2 at the table agree. This sauce was awesome! All 3 of us agreed! Slight variation: The fresh ginger I thought I had, had gone bad, so I had to use ground. Still, it was delicious! The sauce tasted like what we might get in a restaurant, and it'll definitely be our go-to stir-fry sauce moving forward. Thank you for sharing!
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Have not made it BUT I WANT TO! This looks like the sauce they used at a little hole in the wall BEST Chinese restaurant that was on 18th St and Irving Place in the 80s- always packed - Sechuan Cuisine Inc - they made Cold noodles with Sesame Sauce that were UNREAL - could never get enough - then one day, they were gone! Closed for back taxes or something NEVER FOUND GOOD COLD NOODLES AGAIN! Those peanut butter things bear NO resemblance - WILL TRY THIS SOON !!
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