when the rent is on due and you have nothing left
when the rent is on due and you have nothing left
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Szechuan Sauce
Spicy Homemade Szechuan Sauce with Garlic, Ginger, and Chili Heat
Ingredients:
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon hoisin sauce
1 tablespoon chili garlic sauce (or sambal oelek)
1 teaspoon sesame oil
1 teaspoon sugar
1/2 teaspoon ground Szechuan peppercorns
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/2 cup water
1 teaspoon cornstarch (optional, for thickening)
1 tablespoon cold water (if using cornstarch)
Directions:
In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, chili garlic sauce, sesame oil, sugar, and ground Szechuan peppercorns. Set aside.
In a saucepan over medium heat, add a touch of oil and sauté garlic and ginger until fragrant, about 30 seconds.
Pour in the prepared sauce mixture and bring to a gentle simmer.
In a separate bowl, mix cornstarch with 1 tablespoon cold water to create a slurry (if using).
Add the slurry to the simmering sauce and cook for another 1–2 minutes until thickened.
Remove from heat and let cool slightly before using. Store in an airtight container in the fridge for up to 1 week.
Prep Time: 5 minutes | Cooking Time: 5 minutes | Total Time: 10 minutes
Kcal: 35 kcal per 2 tbsp | Servings: ~8 servings
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Meet your new favorite sauce: this Szechuan Sauce is fiery, garlicky, and seriously addictive! Stir-fry, dip, drizzle—just YES.Szechuan Sauce Spicy Homemade Szechuan Sauce with Garlic, Ginger, and Chili Heat Ingredients: 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 tablespoon hoisin sauce 1 tablespoon chili garlic sauce (or sambal oelek) 1 teaspoon sesame oil 1 teaspoon sugar 1/2 teaspoon ground Szechuan peppercorns 2 cloves garlic, minced 1 teaspoon fresh ginger, grated 1/2 cup water 1 teaspoon cornstarch (optional, for thickening) 1 tablespoon cold water (if using cornstarch) Directions: In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, chili garlic sauce, sesame oil, sugar, and ground Szechuan peppercorns. Set aside. In a saucepan over medium heat, add a touch of oil and sauté garlic and ginger until fragrant, about 30 seconds. Pour in the prepared sauce mixture and bring to a gentle simmer. In a separate bowl, mix cornstarch with 1 tablespoon cold water to create a slurry (if using). Add the slurry to the simmering sauce and cook for another 1–2 minutes until thickened. Remove from heat and let cool slightly before using. Store in an airtight container in the fridge for up to 1 week. Prep Time: 5 minutes | Cooking Time: 5 minutes | Total Time: 10 minutes Kcal: 35 kcal per 2 tbsp | Servings: ~8 servings #szechuan #szechuansauce #spicysauce #asianrecipes #homemadesauces #garlicginger #quickasianfood #chilisauce #szechuanpeppercorn #asiancondiments #stirfrysauce #saucelovers #fieryflavors #easyhomemaderecipes #spicygoodness #hotandsavory #veganfriendlysauce #homemadechinesefood #boldflavorboost #zestyinspiration Meet your new favorite sauce: this Szechuan Sauce is fiery, garlicky, and seriously addictive! Stir-fry, dip, drizzle—just YES.
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