Sauce Recipes – Sichuan Sauce
Sichuan is commonly referred as mala sauce. A popular oil based spicy sauce recipe, which, originated in Sichuan Province of Central China.
According to historic findings, it is believed that Sichuan was the poorest province in China.
The local people could not afford meat. So they began using oil as a substitute. Oil gave vegetable dishes a rich texture and consistency, thus, compensating for the absence of meat.
Sichuan and Szechuan is one and the same thing. Except that it is spelt differently, in the West. Land of Plenty: A Treasury of Authentic Sichuan Cooking
Begin by firstly preparing the chilli oil sauce
Sichuan sauce
Ingredients:
2 tbsp – Oil
10 No – Red chillies
5 No – Garlic clove
1 tbsp – Garlic chopped
1 tsp – Ginger grated
1 tsp – Green chillies chopped
1 No – Spring white head
1 tbsp – Vinegar
1/2 cup – Vegetables stock
1/2 tsp – Sugar
1-2 tsp – Corn flour mixed with
1-2 tbsp – Water
1/2 tbsp – Lemon juice
Salt to taste
Method:
Chilli Oil
Heat oil in a pan and when it gets absolutely smoky add the red chillies turn off the heat and stir.
Keep the chilli oil aside and let it cool and then strain.
This sauce is best if prepared a day or 2 in advance (szechuan chilli oil).
You can use the chilli oil as a dipping sauce or for cooking. Opt for ready mix Lee Kum Lee Chili Oil
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Soak the red chillies and garlic in water overnight. Grind to get a smooth paste.
Heat the chilli oil in a fry pan and add the chopped garlic, ginger and green chillies. Saute for a min or two.
Add the red chilli paste and continue to fry further, for 2-3 mins.
Add vinegar and stock and mix till well combined.
Add the rest and keep sitrring for about 3-5 mins.
Serve hot.