Szechwan Sauce
Author: Marla Hingley
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Use this Szechwan Sauce on everything from stir fry's, veggies to seafood.
  • 2 Tbsp cooking sherry
  • 2 tsp fresh ginger, minced
  • 2 garlic cloves, minced
  • ½ tsp red pepper flakes
  • 1½ Tbsp GF soy sauce
  • 2 tsp Sriracha or other GF hot sauce
  • 1 tsp sugar
  • ½ cup GF chicken broth (or veggie broth)
  • 2 tsp cornstarch
  1. In a skillet, whisk together all ingredients except the broth and cornstarch, and bring to a boil.
  2. In a bowl mix together the broth and cornstarch, set aside.
  3. Once the garlic is fragrant, pour in the broth mixture and continue boiling until sauce is reduced and thickened.
Makes about ⅓ cup
Recipe by Gluten Free Club at