Taiwanese Mala Sauce

Ingredients

In this Taiwanese adaptation of Mala Sauce, we incorporate local ingredients and flavors to create a unique twist. Taiwanese cuisine often emphasizes a balance of flavors, so this version of Mala Sauce may have a slightly milder heat compared to the traditional Chinese version. Additionally, we may use local chili peppers and spices to add a distinct Taiwanese touch to the sauce. We alse have the original recipe for Mala Sauce, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 2 tablespoons (30g) Sichuan peppercorns 2 tablespoons (30g) Sichuan peppercorns
• 4 dried chili peppers, deseeded and cut into small pieces 4 dried chili peppers, deseeded and cut into small pieces
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon (15g) ginger, minced 1 tablespoon (15g) ginger, minced
• 2 tablespoons (30ml) soy sauce 2 tablespoons (30ml) soy sauce
• 1 tablespoon (15ml) black vinegar 1 tablespoon (15ml) black vinegar
• 1 tablespoon (15ml) sesame oil 1 tablespoon (15ml) sesame oil
• 1 tablespoon (15g) sugar 1 tablespoon (15g) sugar
• 1 cup (240ml) chicken or vegetable broth 1 cup (240ml) chicken or vegetable broth
• 1 tablespoon (15g) cornstarch, dissolved in 2 tablespoons (30ml) water 1 tablespoon (15g) cornstarch, dissolved in 2 tablespoons (30ml) water

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 2g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a wok or saucepan over medium heat.
2. 2.
   Add the Sichuan peppercorns and dried chili peppers. Stir-fry for 1-2 minutes until fragrant.
3. 3.
   Add the minced garlic and ginger. Stir-fry for another minute.
4. 4.
   Pour in the soy sauce, black vinegar, sesame oil, and sugar. Stir well to combine.
5. 5.
   Add the chicken or vegetable broth and bring to a simmer. Let it cook for 5 minutes.
6. 6.
   Gradually pour in the cornstarch mixture while stirring continuously. Cook for an additional 2 minutes until the sauce thickens.
7. 7.
   Remove from heat and let the sauce cool before using or storing in an airtight container.

Treat your ingredients with care...

• Sichuan peppercorns — Toast the peppercorns in a dry pan before using to enhance their aroma.
• Dried chili peppers — Adjust the amount according to your desired level of spiciness. You can also use different varieties of chili peppers for a unique flavor profile.

Tips & Tricks

• For a stronger numbing sensation, increase the amount of Sichuan peppercorns.
• Adjust the spiciness by adding more or fewer dried chili peppers.
• Use the sauce as a dipping sauce for hot pot, dumplings, or grilled meats.
• Store the sauce in an airtight container in the refrigerator for up to two weeks.
• Experiment with adding other Taiwanese spices or herbs to customize the flavor.

Serving advice

Serve Taiwanese Mala Sauce as a condiment alongside various dishes such as stir-fried vegetables, noodles, or rice. It can also be used as a marinade for meats or tofu.

Presentation advice

When serving Taiwanese Mala Sauce, drizzle it over the dish or place it in a small bowl as a dipping sauce. Garnish with a sprinkle of chopped green onions or toasted sesame seeds for an added visual appeal.