Szechuan Sauce

So, am I the only one who is completely oblivious to the ways and origins of Chinese cooking?

 

My education only consists of what the local take-out menu contains.

 

That's embarrassing.

 

I'm not a fan of all of these Anti-MSG posters all over the doors when I pick up my order.  I mean, I'm glad I'm not eating it, but seriously, what exactly is it that I'm eating then?  What other three-letter acronyms am I unknowingly ingesting?

 

Not cool.

 

So in trying to eat all my favorite foods without eating all the added junk, I've started trying to recreate some of my favorite sauces.  Szechuan sauce, named for a particular region in China (see, you really do learn something new everyday), is a versatile sauce for meat, rice and vegetable that combines many of the traditionally "Chinese" flavors into one tangy, slightly hot sauce. 

 

Plus, in doing it myself, I'm not only empowered by my newfound mastery of another food staple, but I also have absolute control over the ingredients and what exactly I put in my food, and subsequently, my body. 

 

Keep coming back to see how I utilize this sauce to make my everyday chicken and vegetables and turn them into a field trip to the faraway lands of China right from my very own kitchen!

 

 

 

Szechuan Sauce

 

15 dried szechuan peppers

2 tbsp minced garlic

2 tbsp white sugar

1/3 cup white vinegar

1 tbsp sesame oil

1/2 tsp crushed ginger

Salt & Pepper to taste

Combine all ingredients in a large saucepan and bring to a simmer.  Do not boil.

Cook down for about 20 minutes, or until the sauce is thick.