Quick Szechwan Sauce Recipe

Cooking Directions

• STEP 1.In a blender or food processor, combine 6 dried red chili peppers, 3 cloves of garlic, and 1-inch piece of ginger. Blend until finely chopped.
• STEP 2.Heat 2 tablespoons of oil in a pan over medium heat. Add the chili-garlic-ginger mixture and sauté for 2-3 minutes until fragrant.
• STEP 3.Add 2 tablespoons of soy sauce, 1 tablespoon of vinegar, 1 tablespoon of sugar, and a pinch of salt. Stir well and cook for another 2 minutes.
• STEP 4.Remove from heat and let the sauce cool down. Transfer to a jar or airtight container and store in the refrigerator for up to 2 weeks.
• STEP 5.Use the Quick Szechwan Sauce in stir-fries, noodles, or as a dipping sauce for dumplings. Adjust the spiciness by adding more or fewer chili peppers.

Cooking Tips

• You can adjust the spiciness of the sauce by adding more or fewer chili peppers.
• For a smoother sauce, you can strain it after blending.
• Feel free to add other seasonings like Szechwan peppercorns or sesame oil for additional flavor.

Storage and Serving

• Store the Quick Szechwan Sauce in an airtight container in the refrigerator for up to 2 weeks.
• Serve the sauce as a condiment or use it in various Szechwan dishes like Kung Pao Chicken or Mapo Tofu.