Garlic-Ginger Hot Sauce

Name: Garlic-Ginger Hot Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 3 cups (720 ml)
Cuisine: Asian
Ingredients: 2 cups Sichuan rapeseed or neutral (480 ml) Vegetable Oil; 1 piece cassia bark (5 g) Cinnamon; 2 pieces Star Anise; 1–2 pieces (2 g) Cardamom; 2 Tbsp minced (20 g) Garlic; 1 Tbsp minced (10 g) Ginger; 1/4 cup preserved black beans (40 g) Black Beans; 1/2 cup ground chili (~50 g dried) Chile Powder; 2 Tbsp (16 g) Mush Pwdr; 2 1/3 Tbsp kosher (42 g) Salt; 2 tsp ground roasted (4 g) Sichuan Pepper; 2 Tbsp toasted (30 ml) Sesame Oil; 2 Tbsp fried shallots (10 g) Shallot; 2 Tbsp fried minced garlic (10 g) Garlic

Independent adaptation of a publicly published Jing Gao recipe. Not affiliated with, sponsored by, or endorsed by Jing Gao.

CONDIMENT · NOODLES, DUMPLINGS & EGGS

In the published recipe, this is the condiment for dan dan noodles.

Jing Gao's Sichuan chili crisp for noodles, dumplings.

On the jar

SICHUAN

Method: stove
Yield: about 3 cups
Ingredients: 14

Stove sauce. Cook from the recipe

Ratio

Vegetable Oil 480 mlSesame Oil 30 ml

Ingredients

Vegetable Oil2 cups Sichuan rapeseed or neutral (480 ml)
Cinnamon1 piece cassia bark (5 g)
Star Anise2 pieces
Cardamom1–2 pieces (2 g)
Garlic2 Tbsp minced (20 g)
Ginger1 Tbsp minced (10 g)
Black Beans1/4 cup preserved black beans (40 g)
Chile Powder1/2 cup ground chili (~50 g dried)
Mush Pwdr2 Tbsp (16 g)
Salt2 1/3 Tbsp kosher (42 g)
Sichuan Pepper2 tsp ground roasted (4 g)
Sesame Oil2 Tbsp toasted (30 ml)
Shallot2 Tbsp fried shallots (10 g)
Garlic2 Tbsp fried minced garlic (10 g)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Garlic-Ginger Hot Sauce wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 3 stars · 4 national awards

Dan Dan Noodle SauceNATIONAL AWARD WINNEROn the jar: DAN DAN
Gochujang SauceNATIONAL AWARD WINNEROn the jar: GOCHUJANG
Korean Gochujang SauceNATIONAL AWARD WINNEROn the jar: KOREAN
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Sichuan Chinese cook and founder of Fly By Jing; James Beard Award for The Book of Sichuan Chili Crisp. Chongqing-rooted chili crisp and sauces produced and taught from Austin.

Originally published as Sichuan Chili Crisp.

Adapted from a Jing Gao recipe (Jing Gao / Elle Gourmet reprint).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Jing Gao / Elle Gourmet reprint (published as “Sichuan Chili Crisp”). Full citation lives in Provenance.

Companion jar