Low Carb Mala Sauce

Experience the bold, tongue-tingling flavors of this Low Carb Mala Sauce—a fiery and fragrant Chinese-inspired condiment that's a keto-friendly twist on a classic favorite. Packed with the heat of dried red chilies and the signature numbing sensation of Sichuan peppercorns, this versatile sauce balances its spice with savory low-sodium soy sauce, tangy rice vinegar, and a touch of sweetness from granulated erythritol. Infused with aromatic garlic, ginger, and green onions sautéed in fragrant oil, this low-carb variation is perfect for spicing up stir-fries, drizzling over roasted vegetables, or as a dip for grilled meats. Ready in just 35 minutes, this easy-to-make, rich, and addictive sauce can be stored for up to two weeks, making it a must-have in your pantry for quick and flavorful meals.

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 8

Ingredients

• 12 units dried red chilies
• 1 tablespoon Sichuan peppercorns
• 1 cup vegetable oil
• 6 units garlic cloves, minced
• 2 tablespoons ginger, minced
• 3 stalks green onions, chopped
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons sesame oil
• 1 teaspoon granulated erythritol

Directions

Step 1

Remove the stems and seeds from the dried red chilies and soak them in hot water for about 10 minutes to soften. Drain and set aside.

Step 2

In a small saucepan over medium heat, add the vegetable oil. Once hot, add the Sichuan peppercorns and fry for about 2-3 minutes until fragrant. Be careful not to burn them.

Step 3

Remove the Sichuan peppercorns using a slotted spoon and discard, leaving the infused oil in the pan.

Step 4

Add the minced garlic, minced ginger, and chopped green onions to the pan. Sauté for 2-3 minutes until the garlic is golden brown and fragrant.

Step 5

Add the soaked red chilies to the pan and stir well to combine with the aromatic mixture. Cook for an additional 2 minutes.

Step 6

Stir in the soy sauce, rice vinegar, sesame oil, and granulated erythritol and allow the sauce to simmer for about 5 more minutes.

Step 7

Remove the pan from the heat and let it cool slightly.

Step 8

Transfer the mixture to a food processor or blender and blend until smooth or until desired consistency is achieved.

Step 9

Taste and adjust seasoning as needed, adding more soy sauce or spice if desired.

Step 10

Allow the sauce to cool completely before storing it in an airtight jar in the refrigerator for up to 2 weeks.

Nutrition Facts

Serving size	(409.1g)

Amount per serving	% Daily Value*
Calories	2205.6

Total Fat 239.3g	0%
Saturated Fat 34.2g	0%
Polyunsaturated Fat 146.1g
Cholesterol 0mg	0%
Sodium 1025.8mg	0%
Total Carbohydrate 37.7g	0%
Dietary Fiber 9.9g	0%
Total Sugars 2.5g
Protein 10.5g	0%

Vitamin D 0IU	0%
Calcium 102.6mg	0%
Iron 6.3mg	0%
Potassium 634.2mg	0%

*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.

Source of Calories

Fat: 91.8%

Protein: 1.8%

Carbs: 6.4%