Description
This thick, bold and smokey Szechuan sauce is the perfect Chinese condiment to use as a dipping sauce, in marinades or as a steak sauce!
Ingredients
Scale
- 1/4 cup low-sodium soy sauce
- 2 teaspoons sugar
- 1 tablespoon chili garlic sauce
- 1 tablespoon chinkiang vinegar or dry sherry
- 1/2 teaspoon crushed red pepper flakes
- 2 garlic cloves, minced
- 2 tablespoon ginger, peeled and minced
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Whisk all the ingredients in a mixing bowl and transfer to a small pot. Turn the heat to medium and stir constantly until the sauce thickens.
- Turn off the heat and transfer to a bowl.
- Use immediately, or keep in the fridge in an airtight container for up to 4 days.
Notes
Keep in an airtight container in the fridge for up to 4 days.
