Chilli Sauce 4 - from Sichuan
Chilli Sauce 4, from Sichuan
This recipe comes from a wonderful cook at the Wanglang National Park Lodge in Szechuan. It is one of the best chilli sauces I have ever eaten. All quantities are approximate. It can be made in advance and kept in the fridge for a few weeks.
1 jar of red or green chillies in brine, finely chopped
2 tbsp. peanut oil
1 tbsp. sesame oil
2 tbsp. finely chopped garlic
1 tbsp. black beans, chopped
1 tsp. chilli powder
2-3 tbsp. dark Soya sauce
1 tsp. salt
2-3 tbsp. spring onion greens, sliced thinly
Measure and prepare all ingredients and keep aside.
Heat both oils together in a wok.
Add garlic and ginger, fry on high for 1 minute.
Add chopped chillies, fry for 20 seconds.
Add black beans and chilli powder and fry for 30 seconds.
Add Soya sauce and salt, mix and turn the heat off.
Add spring onions and mix.
Transfer to a jar.
If you want it really hot, you can add coarsely ground Szechuan peppers.
You can add a couple of tablespoons full of chilli oil to improve the flavour even more.