Sichuan Chili Sauce

Sichuan Chili Sauce recipe pinit

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.

Difficulty: Beginner Prep Time 10 min Cook Time 20 min Total Time 30 mins
Servings: 10 Calories: 500
Best Season: Suitable throughout the year

Ingredients

Instructions

  1. Heat a wok or pan over low heat. Add dried red chilies and Sichuan peppercorns. Dry roast them until fragrant, stirring constantly.
  2. 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.
  3. In the same pan, heat vegetable oil over medium heat. Add minced garlic and ginger. Stir-fry until fragrant.
  4. Add the ground chili and peppercorn powder to the pan. Stir-fry for a minute.
  5. Add soy sauce, vinegar, sugar, and salt. Stir well to combine.
  6. Cook for another 2-3 minutes, stirring occasionally.
  7. Remove from heat and let the sauce cool down.
  8. Transfer the sauce to a sterilized jar or container. Store in the refrigerator for up to 2 weeks.
Nutrition Facts

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.

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