Szechuan Sauce

I make this Szechuan Sauce and drizzle it hot over fresh steamed green beans or I serve it in a dish as a dipping sauce with fresh steamed green beans.

2  tablespoons dry sherry
1 1/2  tablespoons minced peeled ginger
2  garlic cloves, minced
1 teaspoon of finely chopped / minced chilli pepper
1/2  cup vegetable stock
2  teaspoons cornstarch
1 1/2  tablespoons soy sauce
1 1/2 tablespoons of mushroom / vegetarian oyster sauce
1  teaspoon sugar

Lightly sautee ginger, garlic & chilli in Szechuan Peppercorn Oil.
Add sugar, sherry and sauces and warm to near boiling.
Combine broth and cornstarch in small bowl; stir to dissolve cornstarch.
Stir the cornstarch mixture into the sauce mixture. Stir until thickened.

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