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This spicy-sweet Sichuanese sauce, adapted from Fuchsia Dunlop's Land of Plenty (W. W. Norton & Co., 2003), is delicious with a stir-fry of ground pork and noodles. It first appeared in our November 2014 issue with the story The Glories of Garlic.
Ingredients
- 1⁄3 cup dark soy sauce
- 1⁄3 cup light brown sugar
- 1⁄2 tsp. crushed fennel seeds
- 1⁄2 tsp. Sichuan peppercorns
- 1 (½"-piece) ginger, unpeeled and crushed
- 1 stick cinnamon
- 1 star anise
- 6 cloves garlic
- 1⁄4 cup chile oil
- 2 tbsp. dark sesame oil
- 2⁄3 cup water
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Instructions
Step 1
Bring water, dark soy sauce, light brown sugar, fennel seeds, Sichuan peppercorns, ginger, cinnamon, and star anise to a simmer in a 1-qt. saucepan; cook 2 minutes. Let cool, then strain. Mash garlic into a paste and add to pan with chile oil and sesame oil.
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