Sichuan Sauce

By nancyjcanzi

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

Ingredients

• 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

Details

Servings 1
Preparation time 5mins
Cooking time 5mins
Adapted from recipe.com

Preparation

Step 1

1.
Whisk broth, tomato paste, vinegar, sugar, soy sauce, oil, cornstarch and red pepper in a small bowl.

Tip:

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.