Sichuan Sauce

3.5 (15)
Sichuan Sauce

Once you try this versatile stir-fry sauce it will become a staple in your weeknight dinner repertoire.

Yield: 1/3 cup, for 4 servings
Active Time: 5
Total Time: 5

Ingredients

  • 3 tablespoons reduced-sodium chicken broth
  • 1 tablespoon tomato paste
  • 2 teaspoons Chinkiang vinegar, (see Ingredient Note) or balsamic vinegar
  • 1 teaspoon sugar
  • 1 teaspoon reduced-sodium soy sauce
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon cornstarch
  • 1/4 teaspoon crushed red pepper, or to taste

Preparation

Whisk broth, tomato paste, vinegar, sugar, soy sauce, oil, cornstarch and red pepper in a small bowl.

Tips & Notes

  • Ingredient Note: Chinkiang is a dark, slightly sweet vinegar with a smoky flavor. It is available in many Asian specialty markets. If unavailable, balsamic vinegar is an acceptable substitute.

Nutrition

Nutrition Per Serving

calories 15
fat 1 g (0 g sat, 0 g mono)
cholesterol 0 mg
carbohydrates 2 g
protein 0 g
fiber 0 g
sodium 75 mg
potassium 56 mg

Nutrition Bonus

Carbohydrate Serving

Exchanges Free Food

From EatingWell February/March 2005, The EatingWell Healthy in a Hurry Cookbook (2006)