Vegetarian Mala Sauce
Add a bold and flavorful kick to your dishes with this irresistible Vegetarian Mala Sauce! Featuring the signature numbing heat of Szechuan peppercorns and dried chili peppers, this plant-based twist on the classic Chinese sauce is a must-have for spice lovers. Infused with aromatic ginger, garlic, and star anise, and balanced by the umami richness of soy sauce and vegetarian oyster sauce, this vibrant condiment is bursting with layers of complexity. Perfect as a stir-fry sauce, noodle topping, or spicy dipping sauce, it’s easy to make in just 30 minutes and stores well in the fridge for up to two weeks. Whether you’re a fan of spicy Sichuan cuisine or experimenting with bold vegetarian condiments, this Vegetarian Mala Sauce is guaranteed to become a flavorful favorite!
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Recipe Information
Ingredients
- 2 tablespoons Szechuan peppercorns
- 10 pieces Dried chili peppers
- 1 inch piece, sliced Ginger
- 5 cloves, minced Garlic
- 1 cup Vegetable oil
- 3 tablespoons Soy sauce
- 2 tablespoons Vegetarian oyster sauce
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 2 stalks, chopped Green onions
- 2 pieces Star anise
Instructions
In a small skillet, toast the Szechuan peppercorns on medium heat for about 2 minutes, until they become fragrant. Be careful not to burn them.
Remove the peppercorns and allow them to cool slightly, then crush them into a coarse texture using a mortar and pestle or a spice grinder.
Heat the vegetable oil in a small saucepan over low heat. Add the dried chili peppers, ginger slices, minced garlic, and star anise.
Allow the aromatics to infuse the oil, stirring occasionally, for about 10 minutes. The oil should be very fragrant but not too hot to burn the ingredients.
Remove the saucepan from the heat and carefully strain the oil into a heatproof bowl to remove the solid ingredients. Discard the solids.
Return the infused oil to the saucepan and place it back on low heat. Add the soy sauce, vegetarian oyster sauce, sugar, and salt. Stir well to combine.
Add the crushed Szechuan peppercorns and stir the sauce to incorporate all the flavors.
Simmer the sauce on low heat for another 5 minutes, allowing it to thicken slightly and flavors to meld.
Remove the sauce from heat and stir in the chopped green onions.
Allow the sauce to cool before transferring it to a clean jar. Store in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
2149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.2 g | 282% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 134.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3725 mg | 162% | |
| Total Carbohydrate | 70.3 g | 26% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 16.6 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1538 mg | 33% | |
*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.
