Low Sodium Mala Sauce

Transform your favorite dishes with this Low Sodium Mala Sauce, a healthier twist on the iconic Chinese-spiced chili oil bursting with bold flavors. Crafted with fiery dried red chilies, fragrant Sichuan peppercorns, and a medley of aromatic ingredients like ginger, garlic, and star anise, this reduced-sodium version still packs all the mouth-numbing, spicy goodness you love. Made with low sodium soy sauce and a hint of sesame oil, it’s perfect for those looking to enjoy the addictive heat of traditional mala without the extra salt. This versatile, homemade condiment elevates stir-fries, noodles, and dumplings, delivering authentic flavor in every bite. Ready in just 45 minutes, it’s easy to make, store, and savor whenever your meals need a flavorful kick!

Nutriscore Rating: 54/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 8

Ingredients

• 10 pieces Dried red chilies
• 2 tablespoons Sichuan peppercorns
• 2 tablespoons Low sodium soy sauce
• 1 tablespoon Rice vinegar
• 1 tablespoon Cooking wine (Shaoxing wine)
• 4 cloves Garlic
• 1 tablespoon Ginger
• 2 stalks Scallions
• 1 pod Star anise
• 1 piece Cinnamon stick
• 1 teaspoon Sugar
• 1 teaspoon Sesame oil
• 1 cup Neutral oil (such as vegetable or canola oil)

Directions

Step 1

Start by soaking the dried red chilies in warm water for about 20 minutes until they become pliable. Remove the seeds to reduce the spiciness if desired.

Step 2

Mince the garlic cloves and ginger finely. Chop the scallions into small pieces and set aside.

Step 3

Heat a medium-sized pan over low heat and dry roast the Sichuan peppercorns for about 2 minutes until fragrant. Be careful not to burn them.

Step 4

In a blender or spice grinder, combine the soaked chilies with the roasted Sichuan peppercorns and blend into a coarse paste. You can add a tablespoon of water to help the blending process.

Step 5

In a large pan, heat the neutral oil over medium heat. Add the minced garlic, ginger, scallions, star anise, and cinnamon stick. Stir-fry for 2-3 minutes until fragrant.

Step 6

Add the chili and pepper paste to the pan and stir well. Cook for about 5 minutes, stirring occasionally, to allow the flavors to meld.

Step 7

Reduce the heat to low, then add the low sodium soy sauce, rice vinegar, cooking wine, and sugar. Stir to combine.

Step 8

Continue to simmer the sauce for an additional 10 minutes, ensuring everything is well mixed and the flavors are fully developed. Remove the star anise and cinnamon stick.

Step 9

Finish by stirring in the sesame oil. Allow the sauce to cool before transferring it to a sterilized jar or container.

Step 10

Store the mala sauce in the refrigerator for up to 2 weeks. Use it to spice up stir-fries, noodle dishes, or as a dipping sauce with a burst of flavor and reduced sodium.

Nutrition Facts

Serving size	(404.4g)

Amount per serving	% Daily Value*
Calories	2355.3

Total Fat 254.0g	0%
Saturated Fat 19.3g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 1352.5mg	0%
Total Carbohydrate 38.4g	0%
Dietary Fiber 12.2g	0%
Total Sugars 6.7g
Protein 9.6g	0%

Vitamin D 0IU	0%
Calcium 164.3mg	0%
Iron 8.1mg	0%
Potassium 741.8mg	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: 92.3%

Protein: 1.5%

Carbs: 6.2%