Yuxiang sauce

Yuxiang sauce

By
From
Supernormal
Makes
1 cup
Photographer
Earl Carter

This is a very versatile sauce. It’s delicious spooned over cold roast pork as a cold cut to start a meal or tossed with cold cooked chicken and cucumber to make a striking salad.

Ingredients

Quantity Ingredient
2 tablespoons vegetable oil
6 spring onions, thinly sliced, white part only
6 garlic cloves, finely chopped
2 tablespoons finely chopped fresh ginger
30g sugar
1 heaped teaspoon ground sichuan peppercorns
1 teaspoon ground black peppercorns
80ml light soy sauce
80ml chinese black vinegar
1 tablespoon black bean chilli paste

Method

  1. Heat the oil in a saucepan over medium heat and sauté the spring onion, garlic and ginger until soft and aromatic, stirring constantly. Add the sugar and both peppers and cook for a further 2 minutes. Reduce the heat to low and add the soy sauce, vinegar and chilli paste. Bring to a simmer and immediately remove the pan from the heat and allow to cool. Store in the refrigerator until ready to use. It will keep for up to a week.
Tags:
super normal
andrew
mcconnell
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