How to make Sichuan Sauce -
Spicy sauce used extensively in Chinese cuisine.
This recipe is from the book Any Time Temptations.
Main Ingredients : Dried Red Chillies (सूखी लाल मिर्च ), Garlic (लहसुन)
Cuisine : Chinese
Course : Gravies, Sauces and Stocks
For more recipes related to Sichuan Sauce checkout Hot Garlic Sauce. You can also find more Gravies, Sauces and Stocks recipes like Vegetable Stock Tomato Ketchup Pesto Pizza Sauce
Sichuan Sauce Recipe Card
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.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Sichuan Sauce Recipe
Dried Red Chillies 10-12
Garlic 10 cloves
Oil 1/2 cup
Green chillies chopped 2
Spring onions with greens, finely chopped 2
Ginger, grated 1 inch piece
Vegetable stock 1/2 cup
Celery, chopped 2-3 inches stalk
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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