Szechuan Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tbsp Sesame Oil 4 cloves Garlic, minced1 Tbsp Ginger Root, minced1 medium Onion, diced1 tbsp Cider or white Vinegar 2 tbsp Hoisin Sauce 3 Tbsp packed Brown Sugar 2 Tbsp Granulated Sugar 3 tbsp Ketchup, Heinz 2 Tbsp Sambal OelekGround Chili Paste 3 tbsp China Lily Soya Sauce (Canada 2014 label)
Heat oil; add ginger and garlic. Saut� 1 minute then add chopped onions. Cook till they are translucent.
Pour in Szechuan paste (Chili). Add ketchup, soy sauce, hoisin sauce, 1/4 c water, and vinegar.
Bring to boil, add sugars and mix well. Adjust sweet and salt to taste.
I added 1 c water +veggie bouillon paste to increase the volume. More dried chillies optional too.
Cool completely, may store in fridge 3-4 weeks or freezer 6 months.
Serving Size:�Makes about 8, 1/4 c servings. (2 c)
Pour in Szechuan paste (Chili). Add ketchup, soy sauce, hoisin sauce, 1/4 c water, and vinegar.
Bring to boil, add sugars and mix well. Adjust sweet and salt to taste.
I added 1 c water +veggie bouillon paste to increase the volume. More dried chillies optional too.
Cool completely, may store in fridge 3-4 weeks or freezer 6 months.
Serving Size:�Makes about 8, 1/4 c servings. (2 c)
Nutritional Info Amount Per Serving
- Calories: 76.8
- Total Fat: 1.9 g
- Cholesterol: 0.1 mg
- Sodium: 438.7 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 0.4 g
- Protein: 0.8 g