Sichuan Chili Sauce
Sichuan Chili Sauce, also known as ‘Laoganma’ sauce, is a popular condiment originating from China’s Sichuan province. It is known for its spicy and numbing flavor, thanks to the use of Sichuan peppercorns. The sauce adds a delightful kick to various dishes and is loved by spice enthusiasts worldwide.
This is vegan, gluten free and low carb recipe. Dish can be prepared in 30 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 9.
Sichuan Chili Sauce
Ingredients
Instructions
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Heat a wok or pan over low heat. Add dried red chilies and Sichuan peppercorns. Dry roast them until fragrant, stirring constantly.
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Remove the roasted chilies and peppercorns from the pan and let them cool down. Once cooled, grind them into a fine powder using a spice grinder or mortar and pestle.
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In the same pan, heat vegetable oil over medium heat. Add minced garlic and ginger. Stir-fry until fragrant.
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Add the ground chili and peppercorn powder to the pan. Stir-fry for a minute.
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Add soy sauce, vinegar, sugar, and salt. Stir well to combine.
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Cook for another 2-3 minutes, stirring occasionally.
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Remove from heat and let the sauce cool down.
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Transfer the sauce to a sterilized jar or container. Store in the refrigerator for up to 2 weeks.
Servings 10
- Amount Per Serving
- Calories 50kcal
- % Daily Value *
- Total Fat 4g7%
- Total Carbohydrate 3g1%
- Sugars 1g
- Protein 1g2%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.