Soy-Free Mala Sauce
Elevate your dishes with this Soy-Free Mala Sauce, a bold and aromatic twist on the traditional fiery condiment! Packed with the signature heat of dried red chili peppers and the tongue-tingling bite of Sichuan peppercorns, this recipe dials up the flavor without relying on soy-based ingredients. Coconut aminos and rice vinegar bring a tantalizing umami and tang, while ginger and garlic lend a robust depth to every spoonful. Perfectly balanced with a hint of sweetness and spice, this sauce is not only vegan and gluten-free but also simple to prepare in under 30 minutes. Use it to drizzle over noodles, stir-fry vegetables, or as a dipping sauce for your favorite snacks. This irresistible condiment is a pantry staple for anyone seeking a mouthwatering, soy-free alternative to classic Mala sauce.
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Recipe Information
Ingredients
- 20 pieces dried red chili peppers
- 2 tablespoons Sichuan peppercorns
- 1 cup vegetable oil
- 2 inches ginger
- 6 pieces garlic cloves
- 2 tablespoons coconut aminos
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Prepare the ingredients: Deseed the dried red chili peppers and cut them into smaller pieces. Peel the ginger and slice it thinly. Crush the garlic cloves.
Heat the vegetable oil in a saucepan over medium heat until hot but not smoking.
Add the Sichuan peppercorns to the oil and fry for about 1 minute until fragrant, stirring constantly to prevent burning.
Add the dried red chili peppers and continue to fry for another 2-3 minutes, ensuring the chilies do not burn.
Reduce the heat to low and add the ginger slices and crushed garlic. Cook for another 2 minutes until the ginger and garlic are aromatic.
Stir in the coconut aminos, rice vinegar, sugar, salt, and black pepper. Mix well to ensure the sugar dissolves completely.
Simmer the sauce for another 5 minutes on low heat, allowing the flavors to meld together.
Remove the saucepan from heat and let it cool slightly. Transfer the sauce to a blender and pulse a few times to achieve a slightly coarse texture, if desired.
Store the sauce in a sterilized jar and refrigerate. It will keep for up to two weeks in the fridge.
Nutrition Facts
Calories |
2084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.6 g | 273% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2936 mg | 128% | |
| Total Carbohydrate | 64.7 g | 24% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 22.5 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 873 mg | 19% | |
*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.
