Recipe for Sechwan sauce anybody?!
Answers:
Quick Szechwan Sauce
INGREDIENTS
* 3 tablespoons olive oil
* 3 red chile peppers, seeded and finely chopped
* 2 teaspoons chopped fresh ginger
* 2 teaspoons minced garlic
* 5 tablespoons sugar
* 5 tablespoons ketchup
* 5 tablespoons vinegar
DIRECTIONS
1!. In a bowl, stir together olive oil, chile peppers, ginger, and garlic!. Mix in sugar, ketchup, and vinegar!.
Ps you forgot the z in "Szechwan"Www@FoodAQ@Com
INGREDIENTS
* 3 tablespoons olive oil
* 3 red chile peppers, seeded and finely chopped
* 2 teaspoons chopped fresh ginger
* 2 teaspoons minced garlic
* 5 tablespoons sugar
* 5 tablespoons ketchup
* 5 tablespoons vinegar
DIRECTIONS
1!. In a bowl, stir together olive oil, chile peppers, ginger, and garlic!. Mix in sugar, ketchup, and vinegar!.
Ps you forgot the z in "Szechwan"Www@FoodAQ@Com
*Szechuan Sauce
2 tablespoons dry sherry
1 1/2 tablespoons minced peeled ginger
2 garlic clove, minced
1/2 teaspoon dry crushed red pepper
1/2 cup canned low sodium chicken broth
2 teaspoons cornstarch
1 1/2 tablespoons soy sauce
1 tablespoon asian chili-garlic sauce
1 teaspoon sugar
Mix ginger, garlic, red pepper, soy sauce, chili garlic sauce and sugar in a pan and warm to near boiling!.
Combine broth and cornstarch in small bowl; stir to dissolve cornstarch!.
Stir the cornstarch mixture into the soy mixture!. Stir until thickened!.
*Spicy Szechuan Peanut Sauce
1 cup peanut butter
1/4 cup soy sauce
1/4 cup sesame oil
3 tablespoons rice vinegar
2 tablespoons finely chopped garlic
2 tablespoons grated gingerroot
1 1/2 teaspoons Asian chili sauce or 1 teaspoon dried red pepper flakes
1 tablespoon hoisin sauce
2 tablespoons fresh lime juice (lemon at a pinch – use a little less)
3/4 cup water
1/2 teaspoon salt
1 lb noodles, of your choice
finely chopped scallion
chopped roasted unsalted peanuts
Blend all ingredients in blender until smooth!.
Transfer to a jar with a tight-fitting lid (keeps 1 week, chilled; or distribute among 3 small containers and freeze what you don’t want to use within a week)!.
*Szechuan Stir Fry Sauce
1 1/2 teaspoon sesame oil
1/2 teaspoon minced fresh ginger
1/2 teaspoon minced garlic
1/2 cup chicken broth
2 whole anise stars
1 1/2 teaspoon red wine vinegar
1 tablespoon soy sauce
1/2 teaspoon salt
1 teaspoon hoisin sauce
1/8 teaspoon Tabasco sauce
1/8 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1/8 teaspoon five-spice powder
2 teaspoons cornstarch
dissolved in
1 tablespoon water
Heat the oil in a small saucepan!. Add the ginger and garlic and saute 1 minute until softened but not browned!. In a bowl combine the remaining except for the cornstarch mixture!. Add them to the saucepan and bring to a simmer, covered, for 10 minutes!. Remove star anise!. Whisk in the cornstarch mixture and let boil 1-2 minutes!. Taste and add more Tabasco if desired!.
ENJOY :-)Www@FoodAQ@Com
2 tablespoons dry sherry
1 1/2 tablespoons minced peeled ginger
2 garlic clove, minced
1/2 teaspoon dry crushed red pepper
1/2 cup canned low sodium chicken broth
2 teaspoons cornstarch
1 1/2 tablespoons soy sauce
1 tablespoon asian chili-garlic sauce
1 teaspoon sugar
Mix ginger, garlic, red pepper, soy sauce, chili garlic sauce and sugar in a pan and warm to near boiling!.
Combine broth and cornstarch in small bowl; stir to dissolve cornstarch!.
Stir the cornstarch mixture into the soy mixture!. Stir until thickened!.
*Spicy Szechuan Peanut Sauce
1 cup peanut butter
1/4 cup soy sauce
1/4 cup sesame oil
3 tablespoons rice vinegar
2 tablespoons finely chopped garlic
2 tablespoons grated gingerroot
1 1/2 teaspoons Asian chili sauce or 1 teaspoon dried red pepper flakes
1 tablespoon hoisin sauce
2 tablespoons fresh lime juice (lemon at a pinch – use a little less)
3/4 cup water
1/2 teaspoon salt
1 lb noodles, of your choice
finely chopped scallion
chopped roasted unsalted peanuts
Blend all ingredients in blender until smooth!.
Transfer to a jar with a tight-fitting lid (keeps 1 week, chilled; or distribute among 3 small containers and freeze what you don’t want to use within a week)!.
*Szechuan Stir Fry Sauce
1 1/2 teaspoon sesame oil
1/2 teaspoon minced fresh ginger
1/2 teaspoon minced garlic
1/2 cup chicken broth
2 whole anise stars
1 1/2 teaspoon red wine vinegar
1 tablespoon soy sauce
1/2 teaspoon salt
1 teaspoon hoisin sauce
1/8 teaspoon Tabasco sauce
1/8 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1/8 teaspoon five-spice powder
2 teaspoons cornstarch
dissolved in
1 tablespoon water
Heat the oil in a small saucepan!. Add the ginger and garlic and saute 1 minute until softened but not browned!. In a bowl combine the remaining except for the cornstarch mixture!. Add them to the saucepan and bring to a simmer, covered, for 10 minutes!. Remove star anise!. Whisk in the cornstarch mixture and let boil 1-2 minutes!. Taste and add more Tabasco if desired!.
ENJOY :-)Www@FoodAQ@Com