This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 10 mins

Quick Szechwan Sauce

Read Reviews (47)

"This is a quick, spicy and sweet sauce to use as a marinade or as a cooking sauce in stir fries with meats and vegetables." — JessieD

Ingredients Edit and Save

Watch video tips and tricks

World's Best Pasta Sauce

The Best Thai Peanut Sauce

Teriyaki Sauce and Marinade

Chef John's Tzatziki Sauce

How to Make Mole Sauce

Spaghetti Sauce with Ground Beef

Quick Spaghetti Sauce

Ten Minute Enchilada Sauce

How to Make Tzatziki Sauce

Types of Cooking Oil

Garlic: Fresh Vs. Powdered

Sugar and Sweeteners

Original recipe makes 1.25 cups Change Servings

3 tablespoons olive oil
3 red chile peppers, seeded and finely chopped
2 teaspoons chopped fresh ginger
2 teaspoons minced garlic

5 tablespoons sugar
5 tablespoons ketchup
5 tablespoons vinegar

Check All Add to Shopping List

Directions

In a bowl, stir together olive oil, chile peppers, ginger, and garlic. Mix in sugar, ketchup, and vinegar.

Kitchen-Friendly View

PREP 10 mins
READY IN 10 mins

ADVERTISE WITH US

I think this recipe needs a fair review. See, taste buds on your tongue vary from person to person, which means that what may taste good to some people may not taste good to others. You should think of all of these recipes on this site as base recipes, recipes you can tweak so that you like it. Going forward, for those of you complaining that the sauce is too sweet, here is how I made my sauce : Keep the seeds in the peppers for the sauce, they add heat. Cut the sugar down to 2 tbs. And there you have it, it's a szechwan sauce that my taste buds enjoy. Keep it mind that doesn't mean that yours will.

—amyell

See full review »

Most Helpful Critical Review

Aug 31, 2005

I am very sorry. I absolutely did not like this. Nor did my family. To me it was waaaaaay too sweet. Lacked the fire and flavor I associate with Szechwan. Just b/c my family and I did not like it doesnt mean the rest of you shouldn't try it. you may like it even tho it is really very sweet. It was like a glorified ketchup (shrugs). Sorry. If you enjoy it that is all that matters anyway!

—SPEARFISHER

See full review »

56 Ratings

See other versions of this recipe!

Feb 01, 2007

I tried this on the 'spur of the moment' and didn't have any fresh pepper so I used 1 tsp of dried crushed red pepper. (Remember 1 Tbsp fresh = 1 tsp dried) Though doubtful at first I was pleasantly surprised. Wonderful!!!

—Dawn Norcross

See full review »

Oct 02, 2006

I am only giving 4 stars because I tweaked this quite a bit, and there aren't very specific directions. It was extremely easy and quick, and my boys (ages 4, 6, and 32) all loved it! I added 1T soy, 2T oyster sauce, and subbed some prepared dijon-style mustard for the peppers. (I had it on hand and didn't want the sauce too spicy.) Because I used frozen veggies, I added between 1 and 2T cornstarch to thicken the sauce. Very happy with the results from this very basic recipe. Can't vouch for the authenticity of the taste, but definitely a keeper at our house.

—Wannabe Cook & Mom of 2

See full review »

Apr 05, 2007

Simple enough to modify for ingredients you have on hand (ex. 3 tbsp red crushed chilies, 1 tsp ginger powder, 1 clove crushed garlic) and to change (ex. 3 tbsp of sugar) depending on your family's taste. Will definetly make again.

—Scotia

See full review »

Jun 21, 2007

This is excellent. Didn't have fresh ginger so I used 1 tsp. of powdered like someone else did and cut the sugar to 2 tbsp. Had 3 nice and hot dried thai peppers and broke them to let the seeds out and get lots of heat. We made a stir fry from B.E. 3 pepper stir fry and thinly sliced sirloin that I had marinating in the sauce. Excellent. Thank You for posting this recipe.

—VIBHER

See full review »

Sep 21, 2006

This was a nice sweet and spicy sauce to add to a mixture of veggies and chicken. Even my 4 children loved it. I used cayenne pepper (1/2 tsp.) instead of chili peppers.

—McC

See full review »

May 11, 2006

Didn't taste a thing like Szechwan, but it was alright, and my husband liked it! I used 1 tbsp sesame oil instead of 3 tbsp olive oil and added 1 tbsp soy sauce because the flavors were too shallow.

—The Spicelands

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Quick Cantonese Sauce

Quick Egg Roll Dipping Sauce

Quick Enchilada Sauce

Quick Poached Salmon with Dill Mustard Sauce

Quick Vegan Spaghetti Sauce

Quick Creamy Dill Sauce

Szechwan Beef Burgers with Sweet and Hot Sauce

Wasabi Mayonnaise Sauce

Teriyaki Sauce

Curry Sauce

ADVERTISE WITH US

Nutrition

Calories
123 kcal
6%

Carbohydrates
16 g
5%

Cholesterol
0 mg
0%

Fat
6.9 g
11%

Fiber
0.4 g
2%

Protein
0.7 g
1%

Sodium
142 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Quick Szechwan Sauce

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 123
Calories from Fat: 62

% Daily Value *
Total Fat 6.9g 11 %
Saturated Fat 0.9g 5 %
Cholesterol 0mg 0 %
Sodium 142mg 6 %
** Potassium 127mg 4 %
Total Carbohydrates 16g 5 %
Dietary Fiber 0.4g 2 %
Protein 0.7g 1 %
Sugars 14.5g
Vitamin A 7 %
Vitamin C 58 %
Calcium < 1 %
Iron 4 %
** Thiamin 3 %
** Niacin 5 %
** Vitamin B6 9 %
** Magnesium 3 %
** Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.