Szechuan Sauce
Authentic homemade sauce to add to your favorite Chinese dishes.
As a lover of Chinese food, I’m always looking for ways to replicate my favorite meals at home. One way to make that a little easier is with this Szechuan sauce recipe. Inspired by the bold flavors of Sichuan cuisine, Szechuan sauce is easier to make at home than you might think, drawing from centuries of Chinese culinary tradition. Most of the ingredients you probably have in your kitchen already while the rest can be found at a grocery store.
This homemade Szechuan sauce is the ideal combination of spicy and sweet. Don’t kid yourself. There’s a little punch to it! But my guess is that the first time you taste this sauce, you’ll be a bit blown away by its depth and umami flavor. However, it’s a well-balanced sauce—not too spicy or sweet.
If you’re a fan of sauces and condiments, I have a few others that might interest you. Since Szechuan sauce is Chinese, you’ll probably enjoy Chinese BBQ sauce, which differs from more traditional BBQ sauce recipes. I’d also recommend honey garlic sauce if you prefer a sweeter sauce and pineapple habanero sauce for something spicy.
Is Szechuan Sauce Healthy?
From a health standpoint, Szechuan sauce is a bit of a mixed bag. Despite being a condiment, it offers surprising amounts of vitamin A, potassium, iron, and other nutrients. However, it also contains a fair amount of sugar and sodium. As long as you use it in moderation—around 1 to 5 tablespoons per recipe—you should be fine. You can always adjust the recipe by reducing the sugar or substituting soy sauce with coconut aminos for a lower sodium option.
Slow and Steady Wins the Race
Despite being a simple recipe, making Szechuan sauce shouldn’t be rushed. It’s important to be patient and do things slowly. For instance, remember to stir the sauce slowly when adding the cornstarch slurry. You will also want to slowly simmer the sauce while it’s on the stove so that all the flavors have time to meld together. You also want to ensure the sauce has had time to cool before use or storing.
INGREDIENTS
- 1/4 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon chili garlic sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/2 cup vegetable broth
- 1 tablespoon cornstarch
INSTRUCTIONS
Mix
Prepare cornstarch slurry.
Combine
Mix ingredients in saucepan; bring to simmer.
Thicken
Add slurry, thicken sauce, then cool.
Devour!
FAQs & Tips
Allow the Szechuan sauce to cool before putting it in a jar with a tight lid or an airtight container for storage. In the fridge, the sauce should last for a week or 2.
If you have access to Sichuan peppers, you can use them instead of red pepper flakes in this recipe to make it more authentic.
Yes, fresh garlic or ginger can be used in place of powder when making Szechuan sauce.
Serving Suggestions
There are countless options for meals that could benefit from Szechuan sauce. Both my favorites, ground chicken stir fry and cabbage stir fry, taste delicious with Szechuan sauce. For example, I like to use it with vegetable fried rice. The sauce is also a good match with noodle dishes like cabbage and noodles or soba noodles.
Szechuan Sauce
Ingredients
- 1/4 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon chili garlic sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/2 cup vegetable broth
- 1 tablespoon cornstarch
Instructions
- In a small bowl, mix the cornstarch with a small amount of the vegetable broth to create a slurry.
- Combine soy sauce, brown sugar, chili garlic sauce, rice vinegar, red pepper flakes, garlic powder, and ginger in a saucepan over medium heat.
- Add the remaining vegetable broth to the saucepan and bring to a simmer.
- Pour in the cornstarch slurry and stir continuously until the sauce thickens, about 3-5 minutes.
- Remove from heat and let the sauce cool before using or storing in an airtight container in the refrigerator.
Nutrition
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