Mala Sauce
Dive into the bold and fiery world of Sichuan cuisine with this authentic Mala Sauce recipe, a cornerstone of Chinese cooking that tantalizes the taste buds with its iconic numbing-spicy flavor profile. Combining the aromatic punch of Sichuan peppercorns and dried red chili peppers with savory notes of fermented black beans and doubanjiang (fermented broad bean paste), this sauce delivers a rich, complex heat that lingers and excites. Perfect for stir-fries, hot pots, or as a dipping sauce, it’s crafted using a fragrant oil infusion technique and simmered to perfection, allowing its dynamic flavors to meld beautifully. Ready in just 40 minutes, this homemade mala sauce not only elevates your culinary creations but also gives you complete control over the spice level. Store it in the fridge and enjoy this versatile, restaurant-quality condiment at home anytime! Keywords: Mala sauce, Sichuan cuisine, spicy sauce recipe, numbing spicy flavor, homemade condiment.
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Recipe Information
Ingredients
- 2 tablespoons Dried Sichuan peppercorns
- 15 whole Dried red chili peppers
- 1 cup Vegetable oil
- 5 cloves Garlic
- 2 tablespoons Ginger
- 1 tablespoon Fermented black beans
- 3 tablespoons Doubanjiang (fermented broad bean paste)
- 2 tablespoons Soy sauce
- 1 teaspoon Sugar
- 1 cup Water
Instructions
Crush the dried Sichuan peppercorns lightly using a mortar and pestle or the back of a spoon, to release their oils and flavors.
Cut the dried red chili peppers open and remove most of the seeds to reduce excess heat. Soak them in warm water for 10 minutes to soften.
Mince the garlic cloves and ginger finely.
In a medium saucepan, heat the vegetable oil over medium heat.
Add the Sichuan peppercorns and cook them for about 2-3 minutes, stirring continuously, until they become fragrant. Be careful not to burn them.
Remove the peppercorns with a slotted spoon, leaving the flavored oil in the pan.
Drain the soaked chili peppers and roughly chop them.
Add the chopped garlic, ginger, and fermented black beans to the saucepan. Stir-fry them in the hot oil for about 1-2 minutes until aromatic.
Add the chopped chili peppers and continue to stir-fry for another 2-3 minutes.
Stir in the doubanjiang and cook for another 2 minutes, mixing thoroughly with the other ingredients.
Pour in the soy sauce, sugar, and water. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 10 minutes, allowing the flavors to meld together.
Remove the saucepan from heat and let the mala sauce cool slightly.
Transfer the sauce into a clean jar or container, ready to be used immediately or stored in the refrigerator for up to two weeks.
Nutrition Facts
Calories |
2118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.3 g | 276% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 134.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4585 mg | 199% | |
| Total Carbohydrate | 61.6 g | 22% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 10.4 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1027 mg | 22% | |
*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.
