Szechuan Sauce

Luckytrim

Grill Master
Gold Site Supporter
Szechuan Sauce


Ingredients

1/4 cup low-sodium soy sauce
2 tablespoons maple syrup or brown sugar
1 tablespoon cornstarch (optional*)
1 tablespoon chili garlic sauce
1 tablespoon rice vinegar
1/2 teaspoon Chinese five spice powder
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger

Instructions

Whisk all ingredients together in a bowl until combined. Taste, and adjust seasonings as needed.
Use immediately, or refrigerate in a sealed container for up to 4 days.

For a thicker sauce, include the cornstarch. (The sauce needs to be heated to a simmer in order to thicken.)
(I made a slurry of the Cornstarch before adding)

If you would like a spicier sauce, double the amount of crushed red pepper flakes. For a sweeter sauce, add more maple syrup.
 

QSis

Grill Master
Staff member
Gold Site Supporter
I have all that stuff and it looks as if it has some kick, but that I can adapt the heat to my wimpy taste.

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Lee
 
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