Sichuan Sauce

Sichuan Sauce

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

Recipe from EatingWell
SERVINGS
4
YIELD
1/3 cup, for 4 servings
PREP TIME
5 mins
TOTAL TIME
5 mins

Sichuan Sauce

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

Recipe from EatingWell
Recipe from EatingWell
Sichuan Sauce
SERVINGS
4
YIELD
1/3 cup, for 4 servings
PREP TIME
5 mins
TOTAL TIME
5 mins
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
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Directions
1. 
Whisk broth, tomato paste, vinegar, sugar, soy sauce, oil, cornstarch and red pepper in a small bowl.
Tip:
1. 
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 information

Per Serving: cal. (kcal) 15, Fat, total (g) 1, carb. (g) 2, sodium (mg) 75, Potassium (mg) 56, Percent Daily Values are based on a 2,000 calorie diet
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