Quick Szechwan Sauce Recipe - Allrecipes.com
Quick Szechwan Sauce Recipe
  • READY IN 10 mins

Quick Szechwan Sauce

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1.25 cups Change Servings
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  • PREP

    10 mins
  • READY IN

    10 mins

Directions

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

Most Helpful Positive Review
May 06, 2007

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.

 
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!

 
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!!!

 
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.

 
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.

 
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.

 
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.

 
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.

 

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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.

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