Low Sodium Mala Sauce
Indulge in the bold and numbing flavors of Sichuan cuisine with this Low Sodium Mala Sauce—a healthier twist on the traditional fiery Chinese condiment. This recipe carefully balances the iconic Sichuan peppercorn tingle with the smoky heat of dried red chilies, while using low sodium soy sauce and a touch of rice vinegar to keep it lighter on salt without compromising depth. Aromatic ingredients like garlic, ginger, star anise, and cinnamon infuse the sauce with complex layers of flavor, all brought together in a luscious blend of neutral oil and sesame oil. Perfect for enhancing stir-fries, noodles, or even as a tantalizing dipping sauce, this reduced-sodium version of mala sauce proves that you can enjoy a healthier option without sacrificing taste! Plus, it's easy to make and stores well in the fridge, making it a versatile addition to your pantry.
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Recipe Information
Ingredients
- 10 pieces Dried red chilies
- 2 tablespoons Sichuan peppercorns
- 2 tablespoons Low sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Cooking wine (Shaoxing wine)
- 4 cloves Garlic
- 1 tablespoon Ginger
- 2 stalks Scallions
- 1 pod Star anise
- 1 piece Cinnamon stick
- 1 teaspoon Sugar
- 1 teaspoon Sesame oil
- 1 cup Neutral oil (such as vegetable or canola oil)
Instructions
Start by soaking the dried red chilies in warm water for about 20 minutes until they become pliable. Remove the seeds to reduce the spiciness if desired.
Mince the garlic cloves and ginger finely. Chop the scallions into small pieces and set aside.
Heat a medium-sized pan over low heat and dry roast the Sichuan peppercorns for about 2 minutes until fragrant. Be careful not to burn them.
In a blender or spice grinder, combine the soaked chilies with the roasted Sichuan peppercorns and blend into a coarse paste. You can add a tablespoon of water to help the blending process.
In a large pan, heat the neutral oil over medium heat. Add the minced garlic, ginger, scallions, star anise, and cinnamon stick. Stir-fry for 2-3 minutes until fragrant.
Add the chili and pepper paste to the pan and stir well. Cook for about 5 minutes, stirring occasionally, to allow the flavors to meld.
Reduce the heat to low, then add the low sodium soy sauce, rice vinegar, cooking wine, and sugar. Stir to combine.
Continue to simmer the sauce for an additional 10 minutes, ensuring everything is well mixed and the flavors are fully developed. Remove the star anise and cinnamon stick.
Finish by stirring in the sesame oil. Allow the sauce to cool before transferring it to a sterilized jar or container.
Store the mala sauce in the refrigerator for up to 2 weeks. Use it to spice up stir-fries, noodle dishes, or as a dipping sauce with a burst of flavor and reduced sodium.
Nutrition Facts
Calories |
2355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.0 g | 326% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1352 mg | 59% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 6.7 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 742 mg | 16% | |
*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.
