No announcement yet.

Anyone know how to make a szechuan spice?

  • Filter
  • Time
  • Show
Clear All
new posts

  • Anyone know how to make a szechuan spice?

    I love House of Tsang Szechuan Spicy Stir-Fry sauce but it has crap in it:

    Soy sauce, sherry wine, sugar, vinegar, water, modified cornstarch, cottonseed oil, sesame seed oil, salt, hydrolyzed wheat and soy protein, dried garlic, dried onions, spice. natural flavors. xanthan gum, sodium benzoate. disodium inosinateand disodium guanylate.

    any ideas of how to make a primal version? I am not good with 'just throwing things together' so a spice mix recipe would be awesome!

  • #2
    Have you thought of following the ingredients list without the crap?
    Eating primal is not a diet, it is a way of life.
    Don't forget to play!


    • #3
      well, that leaves: sherry wine, vinegar, dried garlic, dried onions and spice. It is the SPICE that I am having trouble with, what gives szechuan the nice spicy flavor, I have no idea what spices to use.


      • #4
        Looking at that list the "spice" is probably some or all of sichuan peppercorn, chili, star anise, ginger and broad bean chili paste.

        Sichuan peppercorn is probably the most dominant flavor profile for szechuan cooking and with the use of chili oil.


        • #5
          5 Small Red Chili Peppers, finely chopped

          4 Large Shallots, peeled and chopped
          2 Tsp fresh Ginger, grated
          1 Tbsp Garlic , peeled and chopped
          1 Tsp Szechuan Peppercorns, roughly ground
          3 Spring Onions (Scallions). White section only, chopped
          3 Tbsp Chinese Rice Wine (or dry sherry)
          1 1/2 Tbsp Tomato puree
          2 Tbsp Rice Vinegar (I use balsamic because... I like the flavor it gives)
          1/2 Tsp Sesame Oil
          3 Tbsp Oil (I use olive oil)
          1 Tbsp Water

          1. Heat the olive oil in a wok (frying pan) over a medium heat. When the oil is hot add the chili peppers, shallots, garlic, ginger and spring onions. Fry for about 2 minutes.
          2. Add the rice wine, rice vinegar, water, tomato puree, sugar and peppercorns. Reduce the heat and simmer for 2-3 minutes. Add the Sesame oil and mix well.
          3. Remove from the heat and allow to cool. Put in an airtight jar and store in a refrigerator.
          The more I see the less I know for sure.
          -John Lennon


          • #6
            Thanks guys! this is exactly what I need to know. Ha and I see they sell the peppercorns at Penzeys! cool, have a great day.


            • #7
              Also, you can use tamari, which is soy sauce made without the use of wheat. It's still soybeans, but they're fermented so not as bad for you. If you're avoiding soy entirely, there's coconut aminos too.