Sichuan Yu Xiang Sauce Recipe
Recipe by Ethan Wong
Visit 3thanwong.com for more
Notes
Tips
The amount of garlic, ginger, pickled chili peppers, and chili douban sauce can be reduced to your preferences with the portioning of 1:1Ingredients
- 130 g Chili Douban Sauce
- 50 g Garlic (chopped)
- 50 g Ginger (chopped)
- 80 g Pickled Chili Pepper
- 6 tbsp Black Vinegar (semi-sweetened)
- 5 tbsp Sugar
- 8 tbsp Cooking Oil
- 200 ml Water
Instructions
Preparation
- Peel and clean garlic and ginger. Then chopped or blend them.
- Chop pickled chili into fine pieces or blend.
- Prepare the other ingredients.
Cooking
- Preheat a pan with cooking oil.
- Switch to low heat and add chopped ginger. Thoroughly stir fry.
- Add chopped garlic and stir-fry to aromatic fragrance.
- Add chopped pickled chili peppers and thoroughly stir fry.
- Add chili douban sauce and briefly stir fry.
- Add 200ml of water and switch to high heat.
- Add black vinegar and sugar into the mixture.
- Bring to a boil and reduce heat to a simmer.
- Continuously scrape the bottom to prevent burn.
- Reduce until a thick consistency and remove from heat.
- Transfer to a jar and let it cool down at room temperature before storing in the refrigerator.
Nutrition
Calories : 785kcalCarbohydrates : 51gProtein : 2gFat : 62gSaturated Fat : 4gSodium : 326mgPotassium : 317mgFiber : 1gSugar : 33gVitamin C : 9mgCalcium : 45mgIron : 1mg