Budget Szechuan Sauce

  • Yield:1 about 1 cup
  • Time:
    1 min show details
Tags: sauce, Chinese, Szechuan, spicy

Ingredients

  • 2 tablespoons
    dry sherry
  • 1 tablespoon
    fresh ginger, minced
  • garlic, minced
  • ½ teaspoon
    red pepper flakes
  • ½ cup
    low sodium chicken broth
  • 1 tablespoon
    cornstarch
  • 3 tablespoons
    soy sauce
  • 2 tablespoons
    chili-garlic sauce
  • 2 tablespoons
    sugar
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Equipment

  • small saucepan
  • whisk

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Preparation

  1. Combine ginger, garlic, red pepper flakes, soy sauce, chili-garlic sauce, and sugar in a small saucepan. Heat over medium heat until it just starts to bubble around the edges.

  2. Whisk together the chicken broth and cornstarch in a small bowl until completely smooth with no lumps.

  3. 1 min

    Pour the cornstarch mixture into the simmering sauce and stir constantly until it thickens to a glossy, pourable consistency, about 1-2 minutes. (The sauce will look thin at first but thickens quickly once it hits the heat)

  4. Stir in the sherry and remove from heat. Use immediately or store covered in the fridge for up to a week.

Notes

This costs roughly $0.75 to make and beats any store-bought version. Store brands work perfectly fine for the soy sauce and chili-garlic sauce - I use Lee Kum Kee when it's on sale, but honestly the difference isn't worth doubling your grocery bill.

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