Mala Sauce
Elevate your culinary creations with this bold and aromatic **Mala Sauce**, a quintessential staple in Sichuan cuisine. Bursting with the iconic numbing heat of **Sichuan peppercorns** and the fiery kick of **dried red chilis**, this sauce is a symphony of spicy, savory, and umami flavors. Ingredients like **fermented black beans** and **doubanjiang** bring depth and complexity, while garlic, ginger, and a hint of sweetness create balance. Perfect for drizzling over noodles, stir-fries, or hot pots, this versatile sauce is your ultimate gateway to authentic Sichuan spice. Ready in just 40 minutes, its vibrant flavors will leave your taste buds tingling and your guests raving. Whether you're a spice lover or an adventurous foodie, this homemade mala sauce is a must-try addition to your repertoire.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Dried Sichuan peppercorns
- 15 whole Dried red chili peppers
- 1 cup Vegetable oil
- 5 cloves Garlic
- 2 tablespoons Ginger
- 1 tablespoon Fermented black beans
- 3 tablespoons Doubanjiang (fermented broad bean paste)
- 2 tablespoons Soy sauce
- 1 teaspoon Sugar
- 1 cup Water
Instructions
Crush the dried Sichuan peppercorns lightly using a mortar and pestle or the back of a spoon, to release their oils and flavors.
Cut the dried red chili peppers open and remove most of the seeds to reduce excess heat. Soak them in warm water for 10 minutes to soften.
Mince the garlic cloves and ginger finely.
In a medium saucepan, heat the vegetable oil over medium heat.
Add the Sichuan peppercorns and cook them for about 2-3 minutes, stirring continuously, until they become fragrant. Be careful not to burn them.
Remove the peppercorns with a slotted spoon, leaving the flavored oil in the pan.
Drain the soaked chili peppers and roughly chop them.
Add the chopped garlic, ginger, and fermented black beans to the saucepan. Stir-fry them in the hot oil for about 1-2 minutes until aromatic.
Add the chopped chili peppers and continue to stir-fry for another 2-3 minutes.
Stir in the doubanjiang and cook for another 2 minutes, mixing thoroughly with the other ingredients.
Pour in the soy sauce, sugar, and water. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 10 minutes, allowing the flavors to meld together.
Remove the saucepan from heat and let the mala sauce cool slightly.
Transfer the sauce into a clean jar or container, ready to be used immediately or stored in the refrigerator for up to two weeks.
Nutrition Facts
Calories |
2118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.3 g | 276% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 134.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4585 mg | 199% | |
| Total Carbohydrate | 61.6 g | 22% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 10.4 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1027 mg | 22% | |
*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.
