The Ultimate Szechuan Stir-Fry Sauce

Print Recipe

No ratings yet

The Ultimate Szechuan Stir-Fry Sauce

Your go-to make ahead Zesty Szechuan Sauce to use in any Stir-Fry! Doubles as a dipping sauce and even a marinade

Prep Time10

Total Time10

Course: Asian Dip, Asian Sauce

Cuisine: Szechuan

Keyword: Ultimate Szechuan Stir-Fry Sauce

Servings: 1 T. portions; makes about I cup

Author: Karen Sheer a zest for life

Equipment

1 medium bowl
1 whisk

Ingredients

1/2 cup low sodium soy sauce I use tamari, gluten free
2 tablespoon coconut palm sugar or sugar of your choice
1 tablespoon rice vinegar
2 tablespoon roasted peanut oil I use non GMO
1 tablespoon fresh ginger peeled, finely grated
1 tablespoon garlic peeled, finely grated
1/2 teaspoon Szechuan Peppercorns* (don't skip this!) See toasting below
2 teaspoons chili oil*
1/2 teaspoon chili flakes* I use Szechuan chili flakes

Instructions

Whisk all ingredients together. Add to a stir-fry at the end.
For a Thicker Sauce that clings: Whisk 2 tablespoons of cornstarch with 3 tablespoons filtered water. Warm the sauce - whisk in. Will thicken as it heats and sizzles in the stir-fry in under 2 minutes.
Consider doubling the recipe! Will stay fresh in a glass container with a good seal for up to 3 weeks.
For a thinner lighter in sodium sauce - add 1/4 cup low salt broth (chicken or vegetable.)

Notes

*Szechuan Peppercorns - are delightful when toasted. Gently toast the peppercorns in a dry skillet, then add to a spice grinder. Can gently toast ground too.
*Chili Oil: Purchase or see my: Quick-n-Easy Chili Oil
*Chili Flakes: I use these Szechuan Chili Flakes

SEE RECIPE: The Ultimate Szechuan Stir-Fry Sauce ~ with Veggies with Rice Vermicelli

This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition