Szechuan Sauce is a hot and spicy sauce used in Chinese cuisine and was briefly released by McDonald's in 1998. Easy, easier than you think!
Servings: 16 Tablespoons
- 5 large garlic cloves
- 1.5 inch piece of fresh ginger peeled and minced.
- 2 Tablespoons red wine vinegar
- 2 Tablespoon balsamic vinegar
- 2 Tablespoons brown sugar
- 2 Tablespoons Asian chili garlic sauce or any gluten free hot sauce.
- 3 Tablespoons soy sauce
- 1 cup chicken broth low sodium.
- 1 Tablespoon cornstarch.
- Optional: Crushed Red pepper flakes or sesame seeds for garnishing.
In a sauce pan over medium heat, mix the first 7 ingredients and bring to a light boil.
Dissolve cornstarch in broth.
Stir in the cornstarch mixture and whisk until it thickens, about 2 minutes.
Please check the nutrition disclaimer policy.
- You can skip adding the brown sugar if you do not like it or use maple syrup or any sweetener of your choice.
- If you are going to use the sauce for your stir fri or noodles there is no need to cook the sauce separately. Just mix sauce ingredients in a measuring cup or so and our it over your stir fri while you are cooking it.
- Use vegetable stock for a vegan sauce.
- Use Tamari instead of soy sauce for gluten free version but use a little less as it might make the sauce too salty.
- You can use any chili sauce you like, I prefer the Asian chili sauce.
- This is a hot sauce recipe, but it is very adjustable to your heat level.
Calories: 16kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 269mg | Potassium: 35mg | Fiber: 1g | Sugar: 2g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 1mg