szechuan sauce recipe

Posted on January 22, 2013

a while back, i experimented with making mayfair-style szechuan sauce. i scribbled it down on paper, and it took forever to find it again. at that point, i decided to start posting my recipes on here for future reference. amounts may vary, as i added extra bits as i went along, so just experiment with it but as long as you stick to similar ratios, this should give you half decent results. if you change it, let us know how you get on in the comments!


T - tablespoon
t - teaspoon

chillies - as many/few as you like. i used 2 large red chillies and 3 small green birdseye chillis

4 Large Shallots or 1 large onion
1Thumb-sized lump of ginger, peeled
2-3 garlic cloves, peeled
1T Szechuan Peppercorns, roughly ground
3T Chinese Rice Wine
1T Brown Sugar
3-4T Tomato puree
2T Rice Vinegar
1t Sesame Oil
2T Vegetable Oil
1T Water

(using a food processor, i dropped in the chillis, garlic, ginger and finally the onion/shallots once the rest are chopped and diced very finely, but you can also chop them by hand finely - slice birdseye thinly, and dice other chillis into small chunks. leave seeds in for added heat)

heat vegetable oil in wok or pan to a medium heat, add above mix and fry for a couple of minutes

add the rest of the ingredients, topping up with additional tomato puree or water if needed to get the consistency you need. if you like it a bit thicker, add a tablespoon of cornstarch premixed into a few tablespoons of water to the pan and bring to the "boil" - cook for no more than a few minutes, then leave to cool. keep it in the fridge until needed.

its a bit of a cheat, but it works well with chicken nuggets (although proper chicken chunks in a thin batter work better. but thats another recipe!)... serve with fried rice, and drop a few cashews into the sauce when reheating along with some finely chopped spring onion.

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