If your are a spicy food enthusiast like me this hot and spicy Szechuan sauce recipe will really excite your taste buds. Szechuan or Sichuan is a province in southwest China. The cuisine’s distinct characteristic is being spicy because they use a lot of bold and potent spices, more specifically Szechuan pepper, or peppercorns to be exact, combined with red hot chilies and garlic.
This recipe is one of many variations of Sichuan sauce and is very easy and quick to make. It has been simplified and adjusted to fit a more available and simple ingredient list. It could be hard to find the authentic, exotic ingredients sometimes so this modified version is very convenient. All the ingredients are basic and should be easily obtainable. But there is no sacrifice in flavor department whatsoever.
The dominant flavors are sweet and savory with a powerful heat wave that is sure to tingle your palette.
The fragrant ingredients include soy sauce, red wine and balsamic vinegar, fresh ginger, garlic, chili garlic sauce, brown sugar, sesame seeds and cornstarch for thickening. You can make a batch and keep it in the fridge for up to two months. It is even better after a few days when flavors had some time to meld together. It makes a delicious dipping or stir fry sauce for your favorite Chinese inspired dishes like Szechuan shrimp or chicken. I use it all the time for cooking and even make small jars of it and give away to my friends to their great delight.