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Spicy Szechuan Sauce
Description
Golden spicy goodness. Pairs well with noodles, veggies, lightly fried chicken, pork or fish.
Ingredients
- 6 cloves Garlic, Minced
- 2 cups Beef Broth, Low-sodium
- 6 Tablespoons Brown Sugar
- 2 Tablespoons Soy Sauce, Low Sodium
- 1 Tablespoon Crushed Red Pepper
- 2 teaspoons Fresh Ginger, Minced Fine
- 1 Tablespoon Cornstarch
Preparation
Add all ingredients (except cornstarch) to a pot over medium to medium-low heat and let simmer for 10 minutes. Then raise the temperature just a bit and bring to boil until sauce reduces. Remove 1/4 cup of the sauce to a small bowl and stir in the cornstarch. Mix until cornstarch dissolves, then whisk the cornstarch mixture back into the sauce to thicken.
NOTE: I always double this sauce and freeze half. Oh, you can serve over mashed potatoes to cut the heat.
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