Szechuan Sauce

Szechuan Sauce created by Ashley Cuoco

Works well with shrimp, pork, eyeballs or chicken.

Ready In:
25mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

"Works well with shrimp, pork, eyeballs or chicken."

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  1. Sammy W.
    Can you put this sauce over ramen noodles?
  2. leanna G.
    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!
  3. mchrealtor
    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 !!
  4. ardis1024
    Most likely would be better with meatballs than with eyeballs.
  5. Joseph P.
    This recipe is so schwifty bro! What's next, Simple Rick's Wafer's? This sauce is the the best sauce in the world!
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