Spicy Szechwan Peanut Sauce


Preparation info
  • Yields

    1½ cups

    • Difficulty


Appears in

By Barbara Tropp

Published 1982

  • About

This is a classic Szechwanese peanut sauce. The texture is thin, the flavor nutty and garlicky, and the bite mild to ferocious, depending on how much hot chili oil you use. It is splendid with noodles, cold poultry and cold vegetables, and in the Western realm with most anything you might put on a grill. Try it with French fries, it’s delicious!

  • To make a good peanut sauce, you need a first-rate peanut butter. If I am not making my own, I use only “pure” peanut