Sichuan Sauce

Sichuan Sauce

0 Reviews
From: EatingWell Magazine February/March 2005

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

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 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


  • Active

  • Ready In

  1. Whisk broth, tomato paste, vinegar, sugar, soy sauce, oil, cornstarch and red pepper in a small bowl.
  • 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.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Serving size: about 1 tablespoon
  • Per serving: 15 calories; 1 g fat(0 g sat); 0 g fiber; 2 g carbohydrates; 0 g protein; 1 mcg folate; 0 mg cholesterol; 2 g sugars; 108 IU vitamin A; 1 mg vitamin C; 2 mg calcium; 0 mg iron; 73 mg sodium; 55 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: Free Food

Reviews 0