Fred's Schezuan (Sichuan) Sauce
Well, this is NOT non-fat, but is low fat. It's kind of a Schezuan sauce I guess, of my own invention. If I could figure out how to avoid using the oil it would be non-fat.
Yield
12 servingsPrep
10 minCook
10 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
sesame oil
|
|
| 2 | teaspoons |
mustard seeds
whole, yellow |
|
| 4 | cloves |
garlic
minced |
|
| 1 | small |
shallots
optional, finely chopped |
*
|
| 2 | tablespoons |
soy sauce, sodium reduced
|
|
| 1 | each |
thai bird's eye chili peppers
finely chopped, or jalapeno, or 1/2 teaspoon tabasco |
* |
| 1 ½ | cups |
tomato juice
or v8 |
|
| ½ | teaspoons |
white pepper
|
|
| ½ | teaspoons |
cumin
ground |
|
| 2 | teaspoons |
cornstarch
|
|
| 1 | x |
black pepper
to taste, freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
sesame oil
|
|
| 1E+1 | ml |
mustard seeds
whole, yellow |
|
| 4 | cloves |
garlic
minced |
|
| 1 | small |
shallots
optional, finely chopped |
*
|
| 3E+1 | ml |
soy sauce, sodium reduced
|
|
| 1 | each |
thai bird's eye chili peppers
finely chopped, or jalapeno, or 1/2 teaspoon tabasco |
* |
| 355 | ml |
tomato juice
or v8 |
|
| 2.5 | ml |
white pepper
|
|
| 2.5 | ml |
cumin
ground |
|
| 1E+1 | ml |
cornstarch
|
|
| 1 | x |
black pepper
to taste, freshly ground |
*
|
Directions
Considering it makes about 1½ cups of sauce, and that goes a long way (ie: 2 Tbs per serving, approx), the fat content per serving should be about 1g due to the sauce.
The flavor of the sesame oil is quite indespensible, to me.
It's quite spicy, be warned!
But it's fantastic for vegetables over rice, or with vegetables, grilled chicken, and rice noodles; or stirred into plain wild rice.
DIRECTIONS:
In a small skillet, sauté the garlic, hot pepper, shallot, and mustard seed in the oil until the garlic and shallots brown and the mustard seeds begin to pop (best over high heat, but don't let the oil burn).
Add the tomato juice, tamari, white pepper and cumin.
Lower heat and simmer for 5 minutes.
In a smal; cup mix 2 teaspoons cold water and the cornstarch until smooth.
Stir into sauce, stirring constantly.
The sauce should thicken in about a minute or two.
Remove from heat and stir into your favorite dish.
By Frederick True
