Low Carb Mala Sauce
Dive into the bold and fiery flavors of *Low Carb Mala Sauce*, a keto-friendly twist on the iconic Sichuan classic. This tantalizing condiment balances the heat of dried red chilies and the signature numbing zing of Sichuan peppercorns with aromatic garlic, ginger, and green onions for an authentic Chinese-inspired taste. Lightened up with granulated erythritol and low-sodium soy sauce, it’s perfect for those looking to enjoy the complex, spicy, and savory profile of mala cuisine without the carbs. Ready in just 35 minutes, this versatile sauce is ideal for drizzling over grilled meats, vegetable stir-fries, or used as a zesty dip. Plus, it stores beautifully, making it a flavorful staple to elevate your low-carb meal prep. Whether you're a fan of Sichuan spice or exploring a low-carb lifestyle, this mala sauce is a must-try flavor bomb!
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Recipe Information
Ingredients
- 12 units dried red chilies
- 1 tablespoon Sichuan peppercorns
- 1 cup vegetable oil
- 6 units garlic cloves, minced
- 2 tablespoons ginger, minced
- 3 stalks green onions, chopped
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 1 teaspoon granulated erythritol
Instructions
Remove the stems and seeds from the dried red chilies and soak them in hot water for about 10 minutes to soften. Drain and set aside.
In a small saucepan over medium heat, add the vegetable oil. Once hot, add the Sichuan peppercorns and fry for about 2-3 minutes until fragrant. Be careful not to burn them.
Remove the Sichuan peppercorns using a slotted spoon and discard, leaving the infused oil in the pan.
Add the minced garlic, minced ginger, and chopped green onions to the pan. Sauté for 2-3 minutes until the garlic is golden brown and fragrant.
Add the soaked red chilies to the pan and stir well to combine with the aromatic mixture. Cook for an additional 2 minutes.
Stir in the soy sauce, rice vinegar, sesame oil, and granulated erythritol and allow the sauce to simmer for about 5 more minutes.
Remove the pan from the heat and let it cool slightly.
Transfer the mixture to a food processor or blender and blend until smooth or until desired consistency is achieved.
Taste and adjust seasoning as needed, adding more soy sauce or spice if desired.
Allow the sauce to cool completely before storing it in an airtight jar in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
2206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.3 g | 307% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 146.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1026 mg | 45% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 2.5 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 634 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
