Read previous reviews and was glad I did...scaled the sugar way back (it bears remembering that traditional ketchup is almost all high fructose corn syrup, so extra sugar is not necessary). Didn't have chiles so i used a tablespoon or so of sriracha sauce and also added some wheat-free soy sauce (before the soy, it tasted too ketchup-y to me). Most asian sauces are all high fructose corn syrup or made with wheat (a no no in our house) so it was nice to finally find one I could make with ingredients on hand. Very good with our veggies over rice. thanks!

scaled this down and used it to make the hot and sour cabbage soup recipe from this site. I didn't have any fresh peppers but I did a quick soak method for some dried red chiles and it worked perfectly. A great recipe because I had all of the ingredients on hand.

I really enjoyed this. I added oyster sauce instead of ketchup. It was a nice change to my stir fry..Will certainly use this again.

We tried this with a broccoli & tofu stir fry & it was surprisingly tasty. I nixed the sugar all together, & added 2 Tbs. soy sauce & a dash of cayenne (we like things spicy), & it made for a quick & tasty sauce. I'm sure we'll use it again.

This was easy to make. I thought it was a little too much vinegar but my husband said it was great. My 3 year old ate it too!

Very good! I took a couple liberties as well by adding soy sauce and eliminating the sugar altogether (my wife is on a diet and wouldn't eat it that way). After having it, I would not want to add the sugar - it was superb as is!

We used ½ olive & ½ sesame oil to give this more of an Asian taste. We also made the substitution of 2T garlic chili sauce instead of the red chili peppers (but still added the amount of garlic called for in the recipe ingredients) . As other reviews suggested, we cut the sugar by ½ - & used brown (sugar) instead of white. Easy recipe to make & the sauce turned out well.

Really liked this recipe. But I also like my spices HOT. I added 1/2 tbsp of cayenne pepper and half dozen or so Tien Tsin (china chili peppers) and that did the trick for me. The heat sneaks up on you, and was just right! Will make again for sure!! Thanks for the recipe!

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.

As per suggestions, I reduced the amount of sugar. I used dried chili flakes,as I had no fresh. Nice amount of heat without overpowering the food!!!

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.

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.

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!!!

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.

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.

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.

This is an excellent recipe! It's fast, easy, and tastes great with stir fried meat & veggies. Try adding peanuts also.

I liked this recipe. I did find it a little too sweet and not enough spicy. Next time I will add a little less sugar and more peppers.