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–+ servings

Mandarin Szechuan Sauce

This spicy, sweet Szechuan Sauce is a powerhouse of flavor. Savory meets sweet with garlic, pepper, mandarin orange and sriracha flavors.
Prep Time5 minutes
Cook Time7 minutes
Total Time12 minutes
Servings: 1.5 cups

Ingredients

  • 3 Tbsp balsamic vinegar*
  • 4 Tbsp sriracha
  • 4 Tbsp tamari (or soy sauce)
  • 3 Tbsp agave syrup
  • 1 Tbsp extra virgin olive oil
  • 5 Tbsp water
  • 1 garlic clove, minced
  • 1 tsp raw ginger, minced (optional)
  • 1 ½ Tbsp arrowroot powder (or 2-3 teaspoon corn starch)
  • ¼ cup canned mandarin oranges
  • red pepper flakes to taste - this will tweak the heat intensity

Instructions

  • Add the vinegar, sriracha, tamari, agave, oil and water to a small sauce pot. Add the arrowroot or corn starch. Briskly whisk until the powder is dissolved.
  • Stir in the garlic, ginger, red pepper flakes and oranges. Note: a bit of the juice from the can can be added along with the whole oranges - but you mostly just want ¼ cup mandarin orange slices.
  • Turn heat to medium and continue whisking as the mixture warms. Allow the mixture to come to a slow boil and whisk for a minute. Then reduce heat to low and allow to bubble for a few more minutes. Stirring ever few seconds, still. The mixture should be nice and thick now. If the mixture seems a bit thin, you should cook at a higher temp for a few more minutes - stirring or whisking consistently.
  • Pour the sauce into a small sauce bowl. Serve as desired, right away, or place in the fridge until ready to use. This sauce should keep for a few days in the fridge - however I doubt it will last that long when serving over top veggies, rice or tofu! Delicious!

Nutrition Estimate

Calories: 318kcal | Carbohydrates: 52g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 3611mg | Potassium: 247mg | Fiber: 1g | Sugar: 37g | Vitamin A: 470IU | Vitamin C: 44mg | Calcium: 34mg | Iron: 2mg