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Old 08-10-2019, 05:21 AM
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Default Szechuan Sauce

Szechuan Sauce


1/4 cup low-sodium soy sauce
2 tablespoons maple syrup or brown sugar
1 tablespoon cornstarch (optional*)
1 tablespoon chili garlic sauce
1 tablespoon rice vinegar
1/2 teaspoon Chinese five spice powder
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger


Whisk all ingredients together in a bowl until combined. Taste, and adjust seasonings as needed.
Use immediately, or refrigerate in a sealed container for up to 4 days.

For a thicker sauce, include the cornstarch. (The sauce needs to be heated to a simmer in order to thicken.)
(I made a slurry of the Cornstarch before adding)

If you would like a spicier sauce, double the amount of crushed red pepper flakes. For a sweeter sauce, add more maple syrup.
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Old 08-10-2019, 03:51 PM
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Default Re: Szechuan Sauce

I have all that stuff and it looks as if it has some kick, but that I can adapt the heat to my wimpy taste.

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Luckytrim (08-11-2019)

szechuan sauce

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