Low Sodium Schezwan Sauce
Elevate your cooking game with this homemade Low Sodium Schezwan Sauce, a healthier twist on the classic spicy condiment! Perfect for those watching their sodium intake, this recipe packs bold flavors using dried red chilies, aromatic garlic and ginger, and a balance of tangy rice vinegar and sweet brown sugar. By swapping traditional soy sauce for low sodium soy sauce, this recipe delivers all the fiery goodness of Schezwan cuisine without compromising on health-conscious choices. The use of tomato paste and a cornstarch slurry creates a rich, glossy texture that coats stir-fries, noodles, and grilled meats beautifully. Quick and easy to prepare in just 30 minutes, this versatile sauce can be stored in your refrigerator for up to two weeks, making it a staple for adding heat and zest to a variety of dishes. Grab your jar and get ready to spice up mealtime!
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Recipe Information
Ingredients
- 15 pieces dried red chilies
- 1 cup hot water
- 2 tablespoons vegetable oil
- 8 cloves garlic, minced
- 2 tablespoons ginger, minced
- 2 tablespoons low sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 1 teaspoon black pepper
- 1 cup water
- 1 teaspoon cornstarch
Instructions
Start by soaking the dried red chilies in hot water for about 10 minutes until they soften.
Once softened, drain the chilies and remove their stems and seeds, if desired, for less heat.
In a blender, add the soaked chilies with a little of the soaking water and blend into a smooth paste. Set aside.
Heat the vegetable oil in a medium saucepan over medium heat.
Add the minced garlic and ginger to the oil and sauté until they become fragrant and slightly golden, about 2 minutes.
Add the chili paste to the saucepan and stir well to combine.
Pour in the low sodium soy sauce, rice vinegar, and stir in the tomato paste and brown sugar.
Grind the black pepper into the mixture, stirring continuously.
Mix the cornstarch with 1 tablespoon of water to make a slurry, then add it to the pan.
Pour in the remaining cup of water and stir well to combine all the ingredients.
Simmer the sauce for 5 minutes, allowing it to thicken slightly, stirring occasionally.
Once thickened to your liking, remove the sauce from heat and let it cool before storing.
Transfer the sauce to a clean jar and store it in the refrigerator for up to two weeks.
Nutrition Facts
Calories |
459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1215 mg | 53% | |
| Total Carbohydrate | 52.2 g | 19% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 15.0 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1088 mg | 23% | |
*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.
