Sichuan Sauce
Recipe from EatingWell

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



by 3  people


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Servings: 4
Yield: 1/3 cup, for 4 servings
Prep Time: 5 mins
Total Time: 5 mins
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Ingredients
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    3   tablespoons 
    reduced-sodium chicken broth
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    1   tablespoon 
    tomato paste
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    2   teaspoons 
    Chinkiang vinegar, (see Ingredient Note) or balsamic vinegar
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    1   teaspoon 
    sugar
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    1   teaspoon 
    reduced-sodium soy sauce
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    1/2  teaspoon 
    sesame oil
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    1/4  teaspoon 
    cornstarch
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    1/4  teaspoon 
    crushed red pepper, or to taste

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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