Szechuan sauce

Szechuan sauce

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2 tablespoons dry sherry
1½ tablespoons minced peeled ginger
1 tablespoon “Szechuan Ginger Salt” spice blend
2 garlic cloves, minced
½ teaspoon dry crushed red pepper
½ cup canned low sodium chicken broth
2 teaspoons cornstarch
1 ½ tablespoons soy sauce
1 tablespoon Asian chili-garlic sauce
1 teaspoon sugar


  1. Mix ginger, garlic, red pepper, soy sauce, chili garlic sauce and sugar in a pan and warm to near boiling.
  2. Combine broth and cornstarch in small bowl; stir to dissolve cornstarch.
  3. Stir the cornstarch mixture into the soy mixture. Stir until thickened. Garnish with cilantro

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