Mala Sauce Recipe
Chinese Mala sauce, also known as Sichuan peppercorn sauce is a popular Chinese condiment with numbing and spicy qualities. “Mala” means “numbing and spicy” in Chinese.
Sichuan cuisine uses the sauce, which is created from Sichuan peppercorns, dried red chili peppers, garlic, ginger, other spices, oil, and sometimes soy sauce, vinegar, and sugar.
Mala sauce uses Sichuan peppercorns, which have a characteristic tongue-numbing feeling. Mala sauce’s numbing Sichuan peppercorns and spicy dried red chili peppers provide a rich and addicting flavor.
How to Make Mala Sauce
This sauce will become your new favorite if you like robust, spicy flavors. Imagine tender chicken or beef thrown in a wok with a large dollop of my homemade mala sauce, producing a symphony of sensations on your taste receptors.
How about slurping a steamy bowl of noodles sprinkled in this aromatic sauce, each bite giving a delightful tingle of numbing and spicy sensations?
My mala sauce recipe will hook you! In this piece, I’ll show you how to make mala sauce in your kitchen!
Mala Sauce Ingredients
- 2 tablespoons Sichuan peppercorns
- 10-15 dried red chili peppers (adjust to your desired spiciness)
- 4 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce (optional)
- 1 tablespoon black vinegar (substitute with rice vinegar if unavailable)
- 1 tablespoon sugar
- 1/2 teaspoon salt (or to taste)
Step by Step Instructions to Make Mala Sauce
Heat a dry pan over low heat, add the Sichuan peppercorns, and toast them for 1-2 minutes until fragrant. Be careful not to burn them. Remove from the pan and let them cool, then coarsely grind them using a mortar and pestle or a spice grinder.
In the same pan, add the dried red chili peppers and toast them for 1-2 minutes until they turn slightly dark and fragrant. Remove from the pan and let them cool, then cut them into small pieces and remove the seeds if you prefer less heat.
In a small saucepan, heat the vegetable oil over low heat. Add the minced garlic and ginger, and sauté for 1-2 minutes until fragrant.
Add the ground Sichuan peppercorns, toasted dried red chili peppers, soy sauce, dark soy sauce (if using), black vinegar, sugar, and salt to the saucepan. Stir well to combine.
Simmer the sauce over low heat for 5-7 minutes, stirring occasionally, until the flavors meld together and the sauce thickens slightly.
Taste and adjust the seasoning with more salt or sugar if needed. Remove from heat and let the mala sauce cool to room temperature.
Once cooled, transfer the mala sauce to a jar or airtight container and store in the refrigerator for up to two weeks.
Substitutes
You can adjust the amount of dried red chili peppers to control the spiciness of the mala sauce.
If you prefer a milder version, you can remove the seeds from the chili peppers or use fewer peppers.
Conversely, if you like it extra spicy, you can use more chili peppers or add some chili flakes for an extra kick.
Using Mala Sauce in Cooking
Hot Pot: Mala sauce is a popular condiment for hot pot, a Chinese dish where diners cook meats, veggies, and other items in a shared pot of broth. Use mala sauce as a dipping sauce or directly in the hot pot broth to impart its unique flavors.
Stir-Fries: Infuse your stir-fry with mala sauce while cooking. It adds heat and numbness to stir-fries with meats, tofu, and veggies.
Noodles: For a spicy, savory sauce, mix mala sauce with cooked ramen, udon, or soba. For a spicy noodle dish, toss the noodles with mala sauce, vegetables, and your choice of protein.
Marinades: Use mala sauce to flavor meats and tofu. Before cooking, marinate your protein in mala sauce for several hours or overnight.
Mala sauce is ideal for dipping dumplings, spring rolls, and grilled meats. Serve it as a condiment with your favorite foods for added taste.
Dressings: Mix mala sauce with oil, vinegar, and other seasonings to make a spicy, tangy salad or roasted vegetable dressing. Adjust mala sauce for appropriate spiciness.
Storing Homemade Mala Sauce
Transfer to an airtight container
Once you have made mala sauce or opened a store-bought bottle, transfer it to a clean and dry airtight container to prevent air and moisture from getting into the sauce.
Refrigerate promptly
Place the airtight container of mala sauce in the refrigerator as soon as possible after making or opening it. Store it in the main section of the refrigerator, away from strong-smelling foods.
Homemade mala sauce can be refrigerated for two weeks. Check the label to see how long store-bought mala sauce lasts.
Before using mala sauce, check for mold, odors, and color changes. If these indicators appear, throw out the sauce.
Mala sauce flavors may change with time. Before using the sauce, taste it and add salt, sugar, or other seasonings to taste.
If you produced a lot of mala sauce and won’t use it completely in two weeks, freeze it. Label and freeze the sauce for up to three months. Adjust seasoning after thawing.
Mala Sauce Variations
While the traditional Sichuan-style mala sauce is created with Sichuan peppercorns, dried red chili peppers, and other ingredients, there are a few regional variations and adaptations that offer unique flavor profiles.
Chongqing Mala Sauce
Originating from Chongqing, a city in southwestern China known for its fiery cuisine, Chongqing mala sauce is often more intensely spicy and numbing than the classic Sichuan mala sauce.
It may also incorporate additional ingredients like fermented black beans, garlic, and ginger for added complexity.
Hunan Mala Sauce
Hailing from the Hunan province of China, Hunan Mala sauce is known for its bold and robust flavors.
It typically includes a higher proportion of red chili peppers and may also feature ingredients like ginger, garlic, and shallots for a pungent and aromatic twist.
Taiwanese Mala Sauce
In Taiwan, mala sauce is often used as a condiment rather than a stir-fry sauce.
Taiwanese mala sauce may be slightly sweeter and milder compared to its Sichuan or Chongqing counterparts, with a hint of tanginess from ingredients like black vinegar and soy sauce.
Mala Sauce Recipe
Ingredients
- 2 tablespoons Sichuan peppercorns
- 10-15 dried red chili peppers adjust to your desired spiciness
- 4 cloves garlic minced
- 1- inch piece of ginger minced
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce optional
- 1 tablespoon black vinegar substitute with rice vinegar if unavailable
- 1 tablespoon sugar
- 1/2 teaspoon salt or to taste
Instructions
- Heat a dry pan over low heat, add the Sichuan peppercorns, and toast them for 1-2 minutes until fragrant. Be careful not to burn them. Remove from the pan and let them cool, then coarsely grind them using a mortar and pestle or a spice grinder.
- In the same pan, add the dried red chili peppers and toast them for 1-2 minutes until they turn slightly dark and fragrant. Remove from the pan and let them cool, then cut them into small pieces and remove the seeds if you prefer less heat.
- In a small saucepan, heat the vegetable oil over low heat. Add the minced garlic and ginger, and sauté for 1-2 minutes until fragrant.
- Add the ground Sichuan peppercorns, toasted dried red chili peppers, soy sauce, dark soy sauce (if using), black vinegar, sugar, and salt to the saucepan. Stir well to combine.
- Simmer the sauce over low heat for 5-7 minutes, stirring occasionally, until the flavors meld together and the sauce thickens slightly.
- Taste and adjust the seasoning with more salt or sugar if needed. Remove from heat and let the mala sauce cool to room temperature.
- Once cooled, transfer the mala sauce to a jar or airtight container and store in the refrigerator for up to two weeks.
