Sichuan Sauce Recipe - Spicy sauce used extensively in Chinese cuisine.

This recipe is from the book Any Time Temptations.

Main Ingredients : Dried red chillies , Garlic

Cuisine : Chinese

Course : Gravies sauces and stocks

Sichuan Sauce

Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

Sichuan Sauce Recipe - How to make Sichuan Sauce

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Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients

  • Dried red chillies 10-12

  • Garlic 10 cloves

  • Oil 1/2 cup

  • Green chillies finely chopped 2

  • Spring onions with greens finely chopped 2

  • Ginger grated 1 inch piece

  • Vegetable stock 1/2 cup

  • Celery chopped 2-3 inch stick

  • Tomato ketchup 3 tablespoons

  • Salt to taste

  • Vinegar 2 teaspoons

Method

Step 1

Finely chop two cloves of garlic. Boil the red chillies in one cup of water for five to seven minutes. Grind the red chillies and the remaining garlic to a fine paste.

Step 2

Heat oil in a pan, add chopped garlic, green chillies, spring onion (keeping the greens aside) and ginger and sauté for a minute. Add the red chillies and garlic paste and continue to sauté. Add vegetable stock or water, celery, tomato ketchup and salt and stir to blend well.

Step 3

Add vinegar and spring onion greens. Simmer for a minute and take off the heat. Cool and store.

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