Szechuan Sauce


5 small red chili peppers, finely chopped
4 shallots, peeled and chopped
2 tablespoons fresh ginger, grated
1 tablespoon garlic, finely chopped
2 teaspoons Szechuan Peppercorns, roughly ground
3 green onions, (white part only), finely chopped
3 tablespoons Chinese rice wine
1 1/2 tablespoons tomato puree
2 tablespoons rice vinegar
1/2 teaspoon sesame oil
3 tablespoons vegetable oil
1 tablespoon water


Heat the vegetable oil in a wok over a medium heat. When the oil is hot add the chili peppers, shallots, garlic, ginger and spring onions. Fry for about 2 minutes.
Add the rice wine, rice vinegar, water, tomato puree, sugar and peppercorns. Reduce the heat and simmer for 2-3 minutes. Add the Sesame oil and mix well.
Remove from the heat and allow to cool. Put in an airtight jar and store in a refrigerator.


Anonymous's picture

Prepared the sauce , n it came out very tasy .. Instead of celery i used spring onions n rest as per the taste i added Vinegar nn also i added salt


Szechuan Sauce is a Chinese sauce made from the Szechuan pepper or peppercorn, a mildly hot pepper with a distinctive flavor and aroma. It is excellent used as a marinade or to add a spicy flavor to meat, seafood, noodle, rice dishes and more!


3.0 cups


Thursday, December 3, 2009 - 10:43pm


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