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    Sichuan Sauce

    Once you try this versatile stir-fry sauce it will become a staple in your weeknight dinner repertoire.


    • 3 tablespoons reduced-sodium chicken broth
    • 1 tablespoon tomato paste
    • 2 teaspoons Chinkiang vinegar, (see Ingredient Note) or balsamic vinegar
    • 1 teaspoon sugar
    • 1 teaspoon reduced-sodium soy sauce
    • 1/2 teaspoon sesame oil
    • 1/4 teaspoon cornstarch
    • 1/4 teaspoon crushed red pepper, or to taste


    Step 1
    Whisk broth, tomato paste, vinegar, sugar, soy sauce, oil, cornstarch and red pepper in a small bowl.


    Ingredient Note: Chinkiang is a dark, slightly sweet vinegar with a smoky flavor. It is available in many Asian specialty markets. If unavailable, balsamic vinegar is an acceptable substitute.

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