How to Make Authentic Szechuan Sauce and Other Recipes

Szechuan Sauce

Step by step instructions to Make Authentic Szechuan Sauce

For the Szechuan Sauce, use as a simple, delicious stir-fry sauce or flavorful marinade – additive-free, msg free, without gluten versatile, veggie lover, and brimming with astonishing flavor! It can be made in a short time! Keeps for ten days in the cooler!


½ – 1 teaspoon Szechuan Peppercorns (or sub dark peppercorns)

1/4 cup soy sauce

Three tablespoons nectar (or sub maple syrup, coconut sugar, dark colored sugar or sugar elective)

One tablespoon sesame oil

A tablespoon rice wine vinegar (or dark vinegar)

One tablespoon Chinese cooking wine (Shaoxing) or mirin (both discretionary)

Three garlic cloves, finely minced (utilize a garlic press)

Two teaspoons new ginger, finely minced ( or use ginger glue)

One tablespoon garlic stew (like sambal oelek) more for progressively spicy or sub one teaspoon bean stew chips

½ teaspoon Chinese Five Spice

Add 2-3 teaspoons corn starch to thicken.


Toast Szechuan peppercorns in a hot, dry skillet over medium heat until fragrant, around 1-2 minutes. Pulverize.

Spot all ingredients in a medium bowl or little container and speed until very much joined.

In the event that utilizing as a stir-fry sauce, and you might want to thicken it, race in 2 teaspoons cornstarch.

In the event that was utilizing as a marinade, swear off the cornstarch and try to season what you are marinating ( chicken, tofu, meat) with salt. The marinade alone will presumably not be sufficiently salty.

On the off chance that creation a stir-fry, take a stab at including a couple of dry Chinese or Arbol chilies (5-10) to the stir-fry, directly before having the Szechuan Sauce. Try not to eat the bean stews.

Side notes

Makes somewhat over ½ a cup and will keep for ten days in the ice chest.

On the off chance that you incline toward a thicker sauce when stir-frying, include corn starch.

Utilizing Tamari Soy Sauce will make along these lines excessively salty! Stick with the standard.

Szechuan Peppercorns include an exceptional flavor, yet utilizing a lot of will overwhelm.

Spicy Pepper Chicken

This chicken dish is directly from the Szechuan territory of China, and it is hot! It is referred to in China as Chong Qing Lazi Ji. The Szechuan Sauce adds the perfect amount of hotness to this dis.


For four servings

One teaspoon Chinese cooking wine

½ teaspoon salt

½ pound boneless chicken, cut into 1/2 inch 3D squares

¼ cup cornstarch, or varying

3 cups nut oil for frying

Four cloves garlic, minced

One tablespoon minced new ginger root

2 green onions, julienned

Two long, green chilies – cut into 1/2-inch pieces

Add 2 cups dried chilies, slashed

2 Szechuan Sauce

Two teaspoons soy sauce

Two teaspoons Chinese cooking wine

½ teaspoon white sugar

½ teaspoon salt

Stage 1

Stir together one teaspoon cooking wine and 1/2 teaspoon salt in a bowl; add the chicken and stir to cover. Allow marinating 2 to 3 minutes. Spot the marinated chicken in an enormous, sealable plastic sack with the cornstarch and shake to cover.

Stage 2

Heat the nut oil in a wok or enormous skillet over high heat. Fry the chicken in the oil until it starts to fresh around the edges, 7 to 10 minutes. Expel the chicken to a paper towel-lined plate to deplete. Hold two tablespoons of the oil, disposing of the rest.

Stage 3

Reheat the held oil in the wok over medium-high heat; cook and stir the garlic, ginger, and green onions in the oil until fragrant, around one moment. Include the green chilies, squashed dried chilies, and Szechuan peppercorns; keep frying around 20 seconds more. Return the chicken to the wok; stir in the soy sauce, 2 teaspoons cooking wine, sugar, and 1/2 teaspoon salt until altogether joined. Expel from heat and serve right away. There are many other yummy chicken recipes that you can try!

Spicy Pork Dry

This is a deliciously spiced pork dish. Tender pork is stir-fried with stem lettuce in a blazing chile sauce. Appreciate with naturally cooked white rice.”


Six leaves stem lettuce (celtuce), cut into 1/2-inch pieces1 squeeze salt two teaspoons water one teaspoon cornstarch 1/2 pound lean pork, cut into 1/2-inch cubes1 teaspoon rice wine (sake) 1/4 teaspoon salt two tablespoons chicken stock two teaspoons soy sauce 1/2 teaspoon Chinese dark vinegar 1/2 teaspoon white sugar 3 and 1/2 tablespoons vegetable oil one tablespoon finely hacked cured red chile peppers two teaspoons stew bean sauce three spring onions, diced two cloves garlic, sliced 1 (1/2 inch) piece crisp ginger, 2 Teaspoons of Szechuan Sauce and Add all ingredients to list


Prepared In 45 m

Join stem lettuce and spot of salt in another bowl.

Mix water and cornstarch in a little bowl; stir into a smooth glue.

Move half of the cornstarch glue into a giant bowl. Include pork, rice wine, and 1/4 teaspoon salt. Blend well and let marinate, around 5 minutes.

Whisk remaining cornstarch glue, chicken stock, soy sauce, dark vinegar, and sugar in another bowl to make the sauce.

Heat oil in a wok or huge skillet over high heat. Include pork with marinade; cook and stir until seared, 3 to 4 minutes. Stir in cured chile peppers and stew bean sauce; cook until the oil turns red, around one moment. Include spring onions, garlic, and ginger; cook and stir until fragrant, around one moment. Stir in lettuce; saute until tender, 2 to 3 minutes. Pour in the sauce and hurl until thickened, around 3 minutes.

Szechuan Cucumber Salad

This salad is spicy, light, reviving, and stuffed brimming with flavor. Cut cucumbers are hurled in a hot and spicy dressing. Fill in as a cold starter.


Five dried red chile peppers

Five teaspoons soy sauce

One spring onion,

finely chopped

Along with a tablespoon of sesame oil

Add two teaspoons hot chili oil

One teaspoon delicate dim darker sugar

One clove garlic, minced

Two teaspoon Szechuan Sauce

1/2 teaspoon Chinese dark vinegar

1/2 teaspoon toasted white sesame seeds

Two cucumbers – stripped, seeded, and cut into 2-inch


Heat a dry skillet over medium heat. Include red chile peppers; cook and stir until fragrant, around 5 minutes. Let cold and move to a spice processor; beat until coarsely ground.

Blend ground chile peppers, soy sauce, spring onion, sesame oil, hot chili oil, dark colored sugar, garlic, dark vinegar, and sesame seeds together in a bowl to make the dressing.

Spot cucumbers on a serving plate. Pour dressing on top and hurl well. Let sit before serving, around 3 minutes.

Szechuan (Szechuan) Cold Noodle

(Szechuan) cold noodle is one of the most celebrated Szechuan street foods. I mean by street food that you can go anyplace in Szechuan – – even a little food remains on the street. It is straightforward to make, and the ingredients are anything but difficult to discover. It is certainly a snappy, simple dinner. However, it would help if you kept an eye out for the garlic. This noodle dish is better off immediately. It doesn’t taste as great on the off chance that you leave it medium-term and take it for lunch.” Make sure to add the authentic Szechuan Sauce to give it a spicy kick.


Three cloves garlic, minced one pinch salt one tablespoon dim soy sauce two teaspoons red chile oil1 teaspoon Szechuan peppercorn oil one teaspoon rice vinegar 1/2 teaspoon sesame oil 1 cup soybean sprouts 1 cup Chinese noodles (La mian) 1 teaspoon vegetable oil add all ingredients to list



15 m


15 m

Consolidate garlic and genuine salt together in a little bowl or mortar. Granulate the garlic blend with a wide spoon or pestle until it is shaped.

Consolidate garlic glue, soy sauce, red chile oil, peppercorn oil, rice vinegar, and sesame oil in a little bowl; stir until sauce is all around blended.

Fill a bowl with cold water. Heat a pot of water to the point of boiling; stir in bean grows. Cook and stir until mellowed marginally, around 2 minutes; channel. Submerge bean grows in the harsh elements water until cool. Move to a serving bowl.

Heat water to the point of boiling in a pot; stir in noodles. Cook and stir until noodles are mellowed, around 3 minutes; channel. Submerge noodles in the running water until cool. Move noodles to a bowl; blend in vegetable oil. Spot noodles over the bean grow. Pour sauce onto noodles; blend until altogether consolidated.

Shui Zhu Yu (Szechuan Boiled Fish)

Shui Zhu Yu is one of the most well-known Szechuan fish dishes. This is one of the most well known Szechuan cooking styles. Its fundamental fixing is Szechuan bean sauce. ‘Shui’ signifies water. ‘Zhu’ signifies a bubble. You may have additionally found out about ‘Shui Zhu Niu Rou’ which uses meat instead of fish. You may utilize 2 cups of soybean sprouts to fill in for the celery and Napa cabbage stem. Cod is additionally a decent substitute for basa. The Szechuan Sauce adds a wonderful flavor to this dish.


1 egg white, beaten 1/2 teaspoon cornstarch 1/4 teaspoon ground white pepper 3 meager cuts crisp ginger root1 (6 ounces) filet swai fish, cut into scaled-down pieces 1 tablespoon vegetable oil 10 Szechuan peppercorns 5 dried chile de Arbol peppers1 tablespoon vegetable oil 2 teaspoons Szechuan bean sauce 2 cups water 3 stalks celery, cut into 1/2-inch pieces 1 cup cut napa cabbage 2 teaspoons minced garlic 2 sprigs cilantro add all ingredients to list


Prepared In

50 m

Stir the egg white, cornstarch, white pepper, and egg white together in a bowl; add the basa and blend to cover. Put in a safe spot and allow to marinate at any rate 15 minutes.

Heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir the peppercorns and dried chile peppers in the hot oil until they turn a dim red (they will look practically dark, so be mindful so as not to consume the chiles). Evacuate the dried bean stew peppers and peppercorns from the skillet. Mince the chile peppers. Squash the peppercorns finely; put in a safe spot.

Return the skillet to the medium heat and include 1 tablespoon vegetable oil and the bean sauce; cook and stir the bean sauce with the oil until the blend turns red. Stir the water into the sauce, increment heat to high and cook until the sauce stews. Expel the ginger cuts from the marinating fish and add to the bubbling sauce; cook the fish at a bubble until the substance turns white.

Gap the celery and cabbage between two soup bowls. Pour the fish and sauce over the celery and cabbage. Top with the garlic, peppercorns, and chile peppers.

Heat 1 tablespoon olive oil in a skillet over high heat until it just starts to smoke; cautiously pour the hot oil over the garlic, peppercorns, and chile peppers. Embellishment each part with cilantro to serve.